17 March 2011

No Meat Zone Recipes: Homemade Almond Milk

Almond milk is my favorite kind of milk! Not only is it the healthiest (in my opinion) but it tastes the best. It is loaded with protein, calcium, and vitamin E. Almond milk typically has more calcium and is lower in calories than mammals milk too. Take that USDA!

There are so many ways to make almond milk. You can make different flavors such as, original, unsweetened, vanilla, chocolate, cinnamon and more. You can also make a cooked, uncooked or raw milk, it's all up to you.

My favorite:

Vanilla Cinnamon Almond Milk
I'll take you through the process step by step.
  • 1 1/2 C Raw Almonds
  • 4 C Water
  • 1 1/2 tsp. Pure Maple Syrup
  • 1 tsp. Vanilla Extract
  • Pinch of Cinnamon
Making almond milk is actually a two day process, so if you are craving it, start making it right away. First you need to blanch the almonds. This isn't a mandatory step, but I like mine this way. Blanching is the process of cooking the almonds to remove the skin. If you are making a raw almond milk, then you would want to skip this step.


Boil a small pot of water, just enough water to cover the almonds. Once your water is boiling, add your almonds and let them boil for 1 minute. Remove your almonds from the boiling water and let them sit in a bowl of cold water for a couple of minutes. Then move the almonds to a fresh bowl of cold water and let them sit for another minute or two.

Now you can easily peel the skin from your almonds.

Once you have peeled the skin from your almonds, move them back to a bowl and cover them with water. Let them sit over night, or for at least 8+ hours.

Now that your almonds have soaked over night, you are ready to make your milk. Add your almonds, vanilla, and 1/2 of your water (2 cups) to a blender. Blend your mixture thoroughly.

Using a very fine strainer, clean cloth, paper towel or nut milk bag, pour your milk mixture though your strainer of choice and into a separate container.

Put your remaining pulp or left over almond bits back into the blender and add your remaining 2 cups of water. Blend again for another minute or so and then repeat the straining process. (save your pulp, read below)

Once you have strained the pulp from your milk you can simmer the milk on the stove. I added a pinch of cinnamon for a little more flavor at this point. When your milk is done simmering, take it off of the heat and let it sit until it is cool. Once it has cooled, strain it one last time.

Pour your milk into an air tight container and store in the fridge. Your almond milk should keep for 5 days.

Like I said, there are many ways to make almond milk.

Here are a few different things you could try:
  • Double the vanilla for a stronger vanilla flavor.
  • Substitute maple syrup for agave or vegan sugar.
  • Leave the skin on the almonds for more fiber, nutrients and a stronger almond taste.
  • Add your favorite extracts or spices: cinnamon, nutmeg, ginger, lavender, rose water, chocolate, mint.
  • Make it raw! Be sure to use raw almonds, raw extracts, raw sweetener, don't blanch, and don't cook.
Be creative!

Don't forget to save your pulp! Spread it evenly on a baking sheet and let it dry out. Then you can add it to baked good, smoothies, granola, oatmeal and more. Yum!

Recipe and photo by Kaycee Bassett of Vegan Machine.