I drink almond milk everyday with my protein shake and twice a week with my breakfast smoothie. I usually use store-bought almond milk which more often than not contain at most 4% of almonds and lots of unnecessary nasties which have names that I cannot pronounce. As such, I decided to make my own almond milk.
The almond milk I made was so easy and simple to make and I think it is only fair if I share this recipe with you. I hope you enjoy it. Let me know what you think of the almond milk 🙂
Makes 1L to 1.5L of almond milk
For those of you counting calories and macros, you can use the table below as a guide. This is for 5 cups (1.25L) of filtered water.
|Carbohydrates (g)||Protein (g)||Fat (g)||Calories|
|Per Cup (250ml)*||5.6||6.1||14.9||80.9|
* Contains 20% almonds per cup
- 1 cup raw almonds (soaked in water for 24 hours);
- 4-6 cups of filtered water (depending on how concentrated you like your milk, I used 5 cups of water); and
- 1/2 tsp vanilla bean paste or vanilla essence.
- Discard the water that you soaked the almonds in and rinse the almonds well;
- Place the soaked nuts, filtered water (I used 5 cups of water) and vanilla bean paste* in a blender. Blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top;
* You can add sweeteners and/or other flavourings if you prefer (but I like to keep mine simple).
- Using a muslin cloth or milk bag**, strain the raw almond pulp from the milk and store the milk in a bottle to be refrigerated;
** I do not have a muslin cloth or a milk bag, so I simply used a fabric called voile and it worked like a treat! This fabric is available from Spotlight or Lindcraft in Australia.
- Enjoy your almond milk simply on it’s own cold, with your protein shake, cereal/muesli/oats or in your smoothie;
- Store in the fridge for up to a week;
- I did not discard the raw almond pulp as I made some almond cacao coconut protein cookies which are not only delicious but also gluten free, oil free, sugar free and vegan friendly.