I decided to try making my own almond milk when I did the Whole30 challenge. With this challenge, dairy is not permitted and the almond milk sold in stores has a lot of ingredients I could not pronounce (which is also not permitted during the Whole30 challenge.)
It turned out to be simpler than I imagined and I got the additional bonus of almond meal so nothing went to waste.
- 1 cup of whole raw almonds
- Water for soaking the almonds
- 4 cups filtered water
- 1 t vanilla and/or cocoa for flavor (optional)
Equipment alert! You will also need a cheesecloth and a high powered blender.
- Place the almonds in a bowl and cover them with water.
- Soak overnight in the refrigerator.
- Drain and discard the water
- Add the almonds and the filtered water to the blender and blend until no almond chunks remain.
- Place the cheesecloth over a sieve/fine meshed colander and place the colander over a large bowl.
- Pour the almond/water mixture into the cheese cloth.
- Squeeze the cheesecloth to get as much of the liquid into the bowl. (What remains in the cheese cloth is the almond pulp — save that for the Almond Meal recipe below!)
- Stir in the vanilla or cocoa if desired.
- Store the milk in an air tight container (I use a large mason jar) for ~3 days.
Almond Meal/Flour (using the almond pulp)
- Preheat oven to 200 °F.
- Take the strained almond pulp from the cheesecloth and spread it out on a baking sheet (which is covered with a silpat or non-stick foil).
- Put it in the oven for roughly 10 min. (Check on it often so that it does not burn, though it may take longer than 10 minutes.)
It’s done when all of the pulp is dry and or even slightly browned. I place mine in the Vitamix or food processor just to get it finely ground. Then I store it in an air tight container in the refrigerator so it’s ready when I need it.