Homemade Almond Milk (No Waste: Extra Recipe)

I used to see photos online of people making their own almond milk and I thought it was a hugely elaborate process. Until I actually investigated. And it’s so incredibly easy and the freshness is so delicious (I don’t typically just drink milk), I will never be going back. Not to mention, it’s cheaper and you’ll save a lot of trash by not buying those coated plastic cartons each week. It takes less time than it would take you to decide in the store whether to buy vanilla, or coconut almond blend, or compare prices on which option is the cheapest this week.

So, what do you need?
Almonds and water.
Essentially that’s it. Obviously you’ll also need a blender. And you’ll need some sort of straining device. I acquired this nut milk bag a few weeks back and I highly recommend the $10 investment, because you can also make awesome things like carrot juice for this delicious smoothie.

The recipe I used is from a blog called Lee from America and that link is right here. Her food blog is definitely worth perusing.

The recipe is as follows and I am taking it directly from her site:

  • 3 dates or 1 tsp honey

  • 1/2 tsp sea salt

  • 1 cup raw and organic almonds

  • 3 cups filtered water

Start by soaking your raw almonds for 8 hours or overnight in the refrigerator in filtered water. In the morning, rinse them well as they release toxins as they soak.

Place your 1 cup of almonds and 3 cups of fresh filtered water into the vitamix. Blend on high for 2-3 minutes.

Get a large bowl to place underneath the cheese cloth. Pour the mixture into a cheese cloth and squeeze the milk into the large bowl. Be gentle as cheese clothes are very delicate. It’s very similar to milking a cow, not that  many of you would know how to do that.

Once all of the liquid has been squeezed into the bowl, pour the milk back into the blender, add salt and dates. Blend for 1 minute. Pour into mason jar and enjoy.

Note: this keeps for 3 days maximum. No additives means it must be used immediately. Small batches work best. The milk will separate, just shake it before using.

IMAG0730IMAG0731Make sure you use a wide mouth bowl/container for squeezing the almond milk because it does get messy.

I have since looked at a few other recipes and it seems that you can add 4 cups of water to make this even more economical than it already is– a 16 oz bag of almonds will cost you about $7 and you’ll be able to make 3-4 batches of almond milk. Remember, raw unsalted almonds.

PLUS, I found a delicious way to use the almond meal that is leftover when you squeeze out all the milk. I was skeptical that this would work or taste good and was so shocked. It’s basically two ingredients– your leftover almonds (no waste cooking! and basically free hummus, what up) and zuccini.

I found the recipe here on a blog called Choosing Raw. She also includes a few other ways to reuse your almond meal, like macaroons! I’ll give those a try with my next batch of almond milk.

But the recipe is:
1 large zucchini, chopped
1 1/2 – 2 cups almond pulp (use up what you have)
1-2 tbsp lemon juice (to taste)
1 small clove garlic
1 tsp cumin powder
1/4 tsp sea salt

Blend it all up and dip away. It’s similar to a pesto, especially the Edamame Pesto recipe I posted earlier. You could add this to a pasta dish and it would be really good.


So there you have it– zero waste almond milk! With so many delicious options beyond the almond milk itself, it seems silly not to make it yourself.


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