How I make: Almond Milk

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My home made Almond Milk and Good Clean Food recipe book.

I’m not the first on this homemade nut milk bandwagon, but I’m certainly amongst the most enthusiastic! When I learned about the bad-for-you additives going into even the most organic of store-bought almond milks, I knew I wanted to make a change for my wellbeing. I quickly learned that making (almond) milk from scratch is really easy and I’m still not sure why it took me so long to make it a habit. Better late than never, I suppose because I won’t be going back to store bought nut milk again.

My preferred choice of nut milk, is the almond variety, though there are a bevy of popular nuts you can extract milk from. Cashew milk is admittedly on my radar, and with a big bag of raw cashews, siting in my fridge I’m sure it won’t be long before I whip up a quart. Here however, are the ingredients and quick steps to making the same almond milk I make in my own kitchen, and use as the base for the overnight oats I make on the regular. This recipe is not my own, it’s from my favourite clean eating cookbook, authored by Lily Kunin, Good Clean Food. If you’re looking to add a plant based recipe bible to your roster, I would highly suggest the former! It’s been a game changer in my kitchen and it’s a book I attribute a lot of my interest in cooking to.

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Two of my favourite books: Good Clean Food by Lily Kunin (forward by Bobbi Brown) & Eat Beautiful by Wendy Rowe (forward by Sienna Miller).

INGREDIENTS

  • 1 cup of almonds (soaked overnight, see below)
  • 3 cups of filtered cold water
  • dash of pink salt
  • 1 tsp cinnamon
  • 1 tsp organic non alcoholic vanilla extract (I use this one)

TOOLS

  • A Blender or Vitamix
  • Mesh sieve or a stainless strainer
  • Nut Milk Bags, like these
  • A couple of mixing bowls
  • 4-Cup Measuring Glass, like this one
  • 1 Qt. Glass bottle to jar the milk into, like this one

 

HOW-TO

Pour the raw almonds into a small bowl, cover them with cold water, and soak them overnight or for a least 8 hours.

Rinse the almonds in a mesh sieve or strainer.

Add the soaked and rinsed almonds to your blender. Pour 3 cups of water over them. Add the Cinnamon, vanilla extract and salt. Blend on high for 2-3 minutes or until the almonds are ground up.

Pour the almond milk into the measuring glass, fitted in the kitchen sink, with a Nut Milk Bag. Strain the milk. You can reserve the pulp for other uses- up to 3 days max- or you can discard and ideally, compost the pulp immediately.

Pour the milk from the measuring glass, into your 1 Qt glass bottle. Let it sit until the foam rises to the top. Then, cover and refrigerate and enjoy!

Fresh Almond Milk will last 3-4 days max.

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