Choose by category

Almond Milk

Jun 3, 2020

Almonds are a precious food that offer a crunchy bite of complete protein, healthful fats, vitamins and minerals, and deliciousness. They have grown in popularity both as a snack and nut butter, and are being used widely to produce nut milks, replacing dairy and outpacing soy. Many are concerned about almond’s intense ecological footprint, as their production uses a lot of water and pesticides, but according to the Food Revolution Network almond’s carbon footprint is 10 times smaller than that of dairy milk. According to Harvard’s School of Nutrition Almonds have been suggested to reduce heart disease risk and to exert anti-inflammatory and antioxidant effects.

At home I make almond and oat milks, and alternate between the two. Non-dairy milks are so easy to make and when done at home have no added preservatives or sugar. You can, of course, add salt, Medjool dates, agave or vanilla extract for flavor and sweetness.

Yield: Makes 3 Cups

Recipe Ingredients

1 cup organic, raw almonds

3 cups filtered water, plus more for soaking

Optional Ingredients: Salt, Medjool dates, agave, vanilla extract

Recipe Instructions

Place almonds in a bowl with enough water to cover almonds. Place a cloth over the bowl and allow to soak overnight, or a minimum of six hours.

Drain the almonds, and rinse with cool water. Add almonds and 3 cups filtered water to a high-speed blender and combine until smooth and creamy.

Place a nut milk bag or cheesecloth over a large bowl and slowly pour the almond milk mixture into the bag, and gently squeeze the bag to release the milk. Repeat as many times as needed to extract all the milk.

Discard pulp or reserve for baking.

If adding optional ingredients, rinse the blender and return the strained milk to the blender with any optional ingredients and blend until smooth.

Transfer milk to a jar or covered bottle and refrigerate. Shake well before drinking.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

print Print Recipe