Almond milk, while easily found in most large supermarkets these days is easier to make at home than you’d think. If you haven’t tried so already, follow this recipe for an easy, stress free version that will produce the purest tasting almond milk you could ever imagine. You won’t want to go back to the store bought stuff again.
Yield: Makes about 3 1/4 cups
- 2 cups blanched almonds*
- 4 cups water
- 1 tablespoon vanilla
- pinch salt
- cheesecloth and fine mesh strainer
- Bring water to a boil and pour over blanched almonds. Cover and let almonds soak for 20 – 30 minutes.
- In a blender, liquefy almonds and water together until pulverized on the highest setting.
- Cut cheesecloth to double line the strainer, rinse clothe under running water, and wring dry. In batches (size depending on size of strainer) pour liquefied almonds through strainer, and wring pulp in cheesecloth to remove as much “milk” as possible. Discard pulp, rinse cheesecloth, and repeat until all liquid is strained. Strain “milk” through cheesecloth and strainer one last time to remove any pulp, which was missed on the first pass.
- Stir in vanilla and salt. Enjoy!
*Note: If you have raw almonds on hand or can’t find blanched almonds, you can easily blanch almonds yourself. Bring enough water to fully emerge almonds in to a boil (Pretend you are cooking pasta). Add almonds, once they all float to the top, 30 – 45 seconds, strain in a colander. Run cold water over almonds to stop the cooking and cool almonds down. Squeeze each almond, slipping the skin right off.