Almond Milk

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Wondering how to “milk an almond”? Don’t over-think it, it’s easy! This Almond Milk recipe is fresh, delicious, and whips up in no time!

The reason I started making my own nut milk was because I didn’t like the carton waste. Most recycling centers don’t accept the cartons anymore because they have a thin coating of polyethylene, a type of plastic, so they can no longer be recycled as paper. If you’re throwing them in your recycling, check to make sure that your area accepts them because most places do not!

Unfortunately, homemade nut milk has a short shelf life: 3 days is about as long as it tastes fresh. You’ll know when it’s past it’s prime when it has a little sour aroma but don’t worry, it won’t be curdled like cow’s milk gone bad! It will just be a bit sour.

If you don’t think you can drink 4 cups worth of Almond Milk within a couple of days, just cut the recipe in half!

How long has plant milk been around?

Plant milks aren’t a new-age trend, they’ve been around for thousands of years! Almond milk was mentioned in the 13th and 14th Centuries in recipes in Baghdad and Egypt, soy milk was mentioned on a Chinese stone slab dating back to a period between the 1st and 3rd Centuries, and coconut milk has been around since about 3000 BCE in Madagascar, Maritime Southeast Asia, and Oceanic island.¹

Almond health benefits

Almonds are packed with antioxidants (which are mostly concentrated in the brown skin layer), vitamins, fiber, protein, and minerals!

Almonds are loaded with Vitamin E; a ½ cup contains 12.5 mg — which is over 62% of your daily value!² Vitamin E is an antioxidant, protecting cells from oxidative damage and helping to neutralize free radicals.

Almonds can help control blood sugar levels and lower blood pressure due to their high magnesium levels.

Almond Milk

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Author: The Wandering Veggie
Total Time: 10 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Almond Milk is fresh, creamy, and easy to make!

Ingredients

Units Scale

1 cup Raw almonds (soaked overnight or at least for a several hours)
4 cups Water
1/4 tsp Salt
1–2 tsp Maple Syrup (optional, for sweetness)

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Instructions

Soak almonds overnight. If in a time crunch, pour boiling water over almonds and soak for an hour.
When almonds have finished soaking, strain the water out. In a high speed blender place the almonds, 4 cups fresh water, salt, and optional sweetener. Blend on high for 1-2 minutes.
Using a medium-sized pot and a nut bag, strain milk to remove little chunks of almonds. Strain with the nut bag back and forth between pot and blender 3-4 times.
Store milk in a well-sealing container in the fridge and drink within 3 days. Shake jar before pouring.