Back in July, a false advertising lawsuit was brought against Almond Breeze maker Blue Diamond, alleging that the amount of almonds in its “Almond Milk” product is far less than its packaging would let you believe. With almonds reportedly only making up 2% of its ingredient list, you may find that making your own almond milk at home is easier, cheaper, and more nutritious than store-bought varieties.
Before you get started, you’ll want the following equipment to make your almond milk:
Cheesecloth or nut milk bag
The quality of your almond milk depends on how well you blend and strain your almonds. When straining your milk, be sure to use food safe materials only (like cheesecloth) to prevent any chemicals from leeching into your milk.
Almond Milk Ingredients
- 1 cup almonds (soak overnight)
- 4 cups water (or more, depending on how thick/thin you want your milk)
- ½ vanilla bean
- 6 dates
In this recipe, I like to use vanilla bean and dates to naturally sweeten the milk, but you can substitute anything you’d like, including sugar.
- Pour your almonds into a container and fill with cold water. Store the container in your refrigerator overnight. Soaking almonds overnight help unlock more health benefits by making them easier to digest.
- Drain and rinse your almonds.
- Prep your container by placing your cheesecloth over the top.
- Place your almonds, vanilla bean, dates and water into your blender and blend well.
- Pour your mixture onto your cheesecloth to strain the almond pulp. Depending on how thick you like your almond milk, add more water to the almond pulp mixture in the cheesecloth and give it a little stir.
- Store your almond milk in a cute milk bottle, I like the shape of this one from American Metalcraft.
And don’t throw away that leftover almond pulp! Use in muffins, breads and more for a fun, healthy and textural element to your baked goods.