I don’t drink a lot of plant based milk because I hated dairy milk when I was a child. My parents made me drink a glass of milk with every meal and I absolutely hated it. Cutting dairy out of my diet was actually pretty easy.
I only really use plant based milk in smoothies or in coffee where I can easily mask the flavor. (I’m still scarred from my childhood milk drinking days). I usually opt for soy or almond milk when I do decide to use it.
The thought of making my own never crossed my mind until recently when I saw the ingredients on the back of my Trader Joe’s soy milk in my refrigerator. The ingredients are so minimal and I realized I could easily make my own.
I decided to try to make almond milk since all you really need is almonds + water. Some people add vanilla extract or medjool dates to sweeten it a bit, but I prefer unsweetened.
- 1 cup of almonds yields
- Vanilla extract (optional)
- 1-3 medjool dates (optional). If you do choose to add dates, make sure you take the pits out beforehand.
- Soak almonds in room temperature water for 8-12 hours. It’s easiest to just do it overnight.
- Add 1 cup of almonds and 4 cups of water to blender. Add any extra ingredients, as well.
- Blend for 1-2 minutes.
- Pour the almond milk into a strainer to catch all of the leftover pieces of almonds. Strain it twice to make sure you get all of the tiny almond pieces out of the milk.
- Keep refrigerated until use.
It’s seriously that easy.
I want to experiment more with making homemade plant based milk. I think next I’m going to try cashew milk, so be on the lookout for that recipe soon!