Today I decided to make my own almond milk. I buy all sorts of plant-based milk at the store (almond, soy, oat, rice, flax seed, hemp, hazelnut, coconut, etc), but I’ve always been interested in making my own. It looked so simple to do and having a Vitamix at home would make the process all the more easy. I was also excited to see how fresh milk would taste compared to what comes out of a carton.
You can honestly make any kind of plant-based milk you buy in the store. Most recipes for other milks I saw do require you to soak the nuts or seeds prior to blending them. Almonds were the only kind I could blend right away (no soaking required). Since almond milk is so simple to create, I started with this recipe. If you enjoy it, look into creating other types of milk. Check back here too as I will be testing other kinds of my own!
So, for the almond milk there are only two ingredients: almonds and water.
- 1 cup almonds
- 3 cups water
- Flavoring or sweetener (optional) *
* You can create vanilla almond milk by adding vanilla extract. If you like sweetened milk, you can add some agave nectar or honey.
- Place the almonds and water in your Vitamix, or other high power blender. Put the blender on the highest setting for 45 seconds, and watch your almonds turn to milk.
- Put a filtration bag (mine came with the Vitamix) into a large measuring cup. Pour the milk into the cup, allowing the strainer to catch all the nut pulp.
- Once all the milk is poured in, try to ring out the strainer into the measuring cup as much as possible. What you have left in the bag will be a dry pasty consistency. You can use the nut pulp in making crackers, muffins, bread, etc. The milk should now be a smooth, creamy white. Enjoy!!
- (I have provided step-by-step pictures below with a recap of the directions)
After mixing the nuts in the blender (above), pour the mix into a filtration bag like the one below. My bag came with the blender, however you can purchase the bags separately online.
The pulp that gets caught in the bag is shown on the left and the creamy milk on the right.
And of course a close up of the end product……mmmm. The taste is so fresh and clean. I think making your own milk is a great idea (and cheaper than store-bought), however the homemade obviously lacks the fortification of the store-bought. Since I rely on fortified plant milks to give me my Vitamin B12, lots of calcium, and some Vitamin D, I will continue to drink the store-bought in addition to my homemade.
Finally, I sat down to enjoy a glass with two muffins I made. The one on the left is a banana quinoa muffin using barley and whole wheat flour. The one on the right is a whole wheat blueberry muffin with applesauce and a little maple syrup to sweeten it. Both muffins are 100% plant-based and use very limited sweeteners. The first used organic evaporated cane juice and the second, maple syrup.