BOOK NOW
BOOK NOW

DIY Unsweetened Almond Milk

DIY Unsweetened Almond Milk
Serves: 750 ml
After I made my first batch of almond milk, it was a no-brainer to never buy the packaged milks again. Firstly, the taste! Nothing compares! And secondly, how easy it is. With a good nut bag (bought at most health food stores, my bag is pictured), it really is simple. Plus, my latest addiction is using the leftover almond "pulp" to bake with. I am coming up with some fantastic recipes for you! Meanwhile, you can use it in my raw Lamington Bliss Bites or these Carrot Cake Bliss Bites. No waste! Almond milk really is a staple in my home, and I will make 2-3 times a week. Smooth & creamy, you will not miss cows milk at all. If you wish it to be sweet - try the date option below for a slightly sweet version, or up the anti to 1/2 cup dates! You could also add a pinch of vanilla, cinnamon or nutmeg. Everything tastes delicious with this milk - tea, coffee, smoothies, oats, granola... warm or cold, it is the perfect dairy substitute and definitely a worthy replacement! Try it and tell me what you think. I know you will be happy to make the switch!

Ingredients

For: 750 ml
  • 1 cup raw almonds  (soaked over night in water, drained before use)
  • 3 cups filtered water 
  •  pinch sea salt 
  • 1-2  medjool dates  (optional)

Instructions

  1. Soak the almonds the night before you intend to make your milk. (If using dates, simply soak them in boiling water for 10+ mins prior to blend).
  2. Drain and rinse almonds just before use.
  3. In a high-powered blender, combine 1 cup soaked almonds (and dates, if using) with 3 cups filtered water, plus a pinch of sea salt.
  4. Blend on high for approx 45 seconds (depending on your blender), until thoroughly combined.
  5. Hold a nut bag/cheese cloth over a medium sized bowl. Pour half the blender contents through the bag/cloth, allowing the smooth milk to fall into the bowl.
  6. With your hands, squeeze the bag/cloth until all liquid has been strained through. There should be a leftover almond "pulp" in the bag. Set the pulp aside for use later, and repeat with the other half of the milk.
  7. When you are finished, rinse blender and pour milk in the bowl back into the blender (to help you transfer it to a glass bottle). Pour milk into a bottle and store in the fridge. Milk should last between 3-5 days.

PRINT THIS RECIPE
SIGN UP TO THE HEALTH & BLOOM NEWSLETTER