I’ve been making my own almond milk for a while because finding ‘clean’ almond milk has proven tricky – not to mention insanely expensive. Now, it’s still pricey but I had bought a 1kg tub of raw almonds a while back and it’s worked out a whole lot cheaper this way, especially since I use the pulp which I make into almond flour too. No wastage and no extra expenditure 😉
I’m just going to get straight to the point with this one – if you’re looking for a milk alternative, almond milk works just fine. Of course, homemade coconut milk works prefectly too, but if you’re after a neutral tasting alternative, almonds are a winner. Use it as you would regular milk, in tea, coffee, smoothies, or ice cream (yum!)…plus much more! Also, should you choose to not blanch the almonds, you could make these Almond flour cookies with the pulp. I prefer blanching the almonds purely because I prefer working with blanched almond flour.
Recipe for Homemade Almond Milk
Yield: about 750ml
Prep time: 4 hrs (including soaking)
What you need
1.5 cups raw almonds
2 cups water
Optional sweetner: honey/date paste
What you need to do
1. Soak almonds in water for 3 hours (or overnight).
2. After soaking, you can either blanch the almonds (drain and save the water you’ve used to soak the almonds in, then pour boiling water over the almonds to remove skin), or add to a blender as is with about 1 cup of the water you soaked them in. You may need to add more if the blended mixture is still too thick so save that water! (I blanched the almonds for this batch so I could make blanched almond flour with the pulp.)
To make almond flour from the pulp, spread it out over a baking sheet and dry out in a warm oven (110°C) for approx 10-15 minutes. Done!
With a bit of patience and some prep, you can save yourself a bundle by making your own alternative milks. It’s highly satisfying I tell you! Enjoy 😉
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