I’m really passionate about eating real food. I feel my best when I eat fresh, real foods and minimize my consumption of processed foods. For the past several months, I’ve started to make my own almond milk. Making your own almond milk is super easy and only requires two ingredients- almonds and milk. It is very simple and devoid of any thickeners and preservatives found in many store bought almond milks. I wrote an entire blog post on making your own almond milk and the benefits linked here.
I recently tried using blanched, sliced almonds to make my own almond milk vs. regular raw almonds. It was a complete game changer! This almond milk comes out naturally sweet and so so delicious! The recipe is very similar to the one I recently posted using regular, raw almonds just replaces them with blanched, almonds.
I use Ellie’s Best nut milk bag to make my almond milk. Check out the ‘Discount Codes’ section of my blog for 10% off Ellie’s Best linked here.
When you make your own nut milk, don’t forget to save the nut pulp! You can re-purpose the nut pulp and use it as an ingredients in other recipes – it’s a great way to reduce food waste. If you want some ideas of recipes to make with the leftover nut pulp, check out the links below!
- 3/4 cup blanched, sliced almonds
- 5 cups filtered water
- Soak almonds in 1 cup of water in the refrigerator overnight.
- Remove the soaked almonds from the fridge and strain. Rinse the almonds.
- In a high speed/powered blender, add almonds and 4 cups of filtered water. 4 cups is the starting point, you can add more or less water depending on how watery or creamy you want the almond milk, but 4 cups in my general starting point.
- Blend the almonds and water for a few minutes until the water turns white (the color of almond milk) and the almonds are fully grinded.
- Place nut milk bag over a large bowl. Pour the contents on the blender into the nut milk bag. The almond milk will filter through into the bowl and the almond pulp will remain the nut milk bag. Squeeze and twist the nut milk bag repeatedly to remove all of the almond milk from the bag.
- Using a funnel, pour the almond milk into storage container of your choice- I used a large mason jar. Store in the fridge and use within 4-5 days.