Almond – All the Time – Milk

Homemade almond milk is a low waste and easy non-dairy alternative. This recipe is fresh, rich, and literally gone before I close the fridge! It goes great with this homemade granola (we’re talking weekly rotation great!) I know at this point in the internet you’ve probably seen 100+ recipes for homemade almond or nut-of-your-choice milk and there is good reason for that! This stuff is simple and way more sustainable than purchasing 2 – 5 tetra packs every week (are we bathing in this? Where is it going?) Most non-dairy milk alternatives are thinned-down and filled with extra preservatives / stabilizers. As this beverage option continues to rise in popularity, shipping what is essentially nutty-flavored water around the world creates a massive carbon footprint.

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Tetra packs in theory are recyclable, but just because something is recyclable doesn’t mean it gets recycled. It’s marketing, intended to make you feel better about your purchase as a conscious consumer. But without researching your local recycling plants how do you know if this specialty item makes its way back into the material loop? There’s a good chance many tetra packs make their way to landfill instead of back on the shelf. These containers are made up of multiple material layers that insulate the product and require an excess level of break down to separate.

Almonds have their own issues around sustainability and water use, and I would like to advocate for purchasing local, organic nuts whenever possible. But as an accessible, non-dairy option, it’s more than worth your time to make your own.

almond milk process
almond milk

In my determination to make almond milk from scratch I invested in my first food processor because who needs new underwear, and promptly covered myself and the counter in water by putting a full 2 cups in with the almonds. Learn from my mistake folks, you want to blend the soaked almonds first and then slowly add in the water (my machine could handle 1.5 cups at a time.) But after that first snafu I got the hang of it! Almond milk from scratch also means leftover almond pulp. Don’t toss that nutrient rich goodness! Try making some almond pulp cookies or a vegan strawberry swirl cheesecake instead.

Homemade almond milk is fresh, rich, and literally gone before I close the fridge 😀  

Do you have a favorite nut milk?
Let me know if you tried this! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Almond - All the Time - Milk

by Hawnuh Lee

Homemade almond milk is fresh, rich, and literally gone before I close the fridge! This recipe uses just three ingredients for an easy non-dairy milk alternative.

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makes: 4 cups approx | prep time: 10 min | total time:

Ingredients

  • 1 cup almonds, soaked overnight (organic, if possible)
  • 4 cups cold water
  • 1/4 tsp salt

    To-Do's

    1. Place almonds in glass or metal container and cover with water to soak overnight.
    2. Drain and rinse almonds. Place almonds in food processor or blender and begin pulsing. Add salt.
    3. Slowly add in water while almonds are pulsing, approx 1.5 – 2 cups at a time (depending on the size of your machine.)
    4. Pulse approx 30 seconds.
    5. Using a clean nut milk bag, thin dish towel, or fine mesh produce bag strain almond mixture into a bowl to catch all liquid. Squeeze. Place mixture back into food processor or blender and repeat steps 4 – 6 until all 4 cups have been mixed in.
    6. Pour liquid into airtight container and keep in the fridge for 3 – 4 days. Shake well before using.
    7. Save leftover almond pulp to use in future recipes, keep in the fridge for 1 week or in the freezer for 1 – 2 months. You can use the pulp and try making some almond pulp cookies or a vegan strawberry swirl cheesecake instead.

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