Beverages Recipes

Homemade Almond Milk

I had always been meaning to make my own milk. Since going vegan I had usually stuck to oat milk since I had found the Oatley brand in Barcelona, which was completely clean with the ingredients being only oats and milk. Since moving back to Switzerland however, I haven’t been able to find Oatley, nor actually any non-dairy milk where there isn’t either added sugar or oil. I decided to finally try my hand at making my own. I had read a few blog posts about making your own milk, and while many preached how easy it was, others mentioned that it could be very tricky. I looked around for a nut bag when I was in Singapore, but didn’t find one, so I just tried it out for the first time using a very thin cloth I found at my grandma’s house which resembled cheesecloth. Since then I have just been using any clean kitchen cloth I find in the drawer, and it has worked perfectly every time. I have now gotten into the habit of making a nice big jar of almond milk every Sunday, and use it in my oatmeal every morning for the rest of the week. It’s honestly super easy, quick and not to mention a whole lot cheaper than the store bought alternative! 

Ingredients (makes about 750ml):

  • 1 cup of raw almonds
  • 3 ½ cups of water
  • 2 dates
  • ½ vanilla bean
  • ½ tsp. cinnamon

Method:

  1. Soak cup of almonds and dates in a bowl full of water over night or a few hours.
  2. Strain almonds and put in blender with 3.5 cups of water, dates, the vanilla and cinnamon.
  3. Blend all ingredients until mixture is smooth.
  4. Cover a bowl with a thin cloth, and slowly pour the blended mixture on top of the cloth, the milk will come out the other side into the bowl and the almond pulp will stay in the cloth.
  5. When all the mixture is poured into the cloth, squeeze out all the liquid, pour from bowl into a jar and chill in the fridge.

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