Fresh, homemade almond milk is among the most popular plant-based milk and it’s very easy to make. Homemade almond milk contains no additives or preservatives like store-bought brands, so it’s much better for you. The biggest difference is the taste: homemade is simply delicious.
Plant-based milk inspired by our vegan friends and lactose-intolerant comrades.
After nursing years, milk is not a necessary part of our daily diet.
You can turn anything into milk today if you have a high-speed blender! To make plant-based milk, I bought a Vitamix. I experimented with flax, rice, soy, cashew, hemp, and coconut, to taste the difference in flavor from one milk to another. Each offers its own nutritional benefits.
Homemade almond milk tastes better than store-bought nut milk and is carrageenan- free!
There is a school of thought to stay clear from carrageenans. If you want to geek out over at NIH and read about carrageenans you’ll learn that they are extracted from red edible seaweed and widely used in the food industry for gelling, thickening, and stabilizing foods. One argument is, it may contribute to inflammation in the body. While it hasn’t been proven one way or another, we’re staying clear of carrageenans for now.
Make almond milk from scratch, and take care of yourself.
Homemade almond milk lasts about three or four days in the fridge. Next grocery store visit, take a look at the expiration date on mass-produced almond milk. If it’s far in the future and probably contains preservatives and other stuff that your body doesn’t need. Not only that, the store-bought variety does not compare in taste.
This DIY almond milk is easy and only takes about 20 minutes from start to finish to make. Add our Spring Honey for flavor and natural sugar.
How to make homemade almond milk
To make fresh homemade almond milk, you will need:
- A Vitamix or high-powered blender
- Raw Organic Almonds
- Lots of filtered water
- Waxing Kara Honey
- A nut milk bag or muslin cloth
In a nutshell (get it?) find raw organic almonds at your favorite grocer. Your goal is to activate the almonds, by rinsing them well. Cover rinsed almonds with cold filtered water and put them in the refrigerator overnight. By refrigerating the raw almonds in water, you activate wonderful enzymes for better digestion.
Remove the sprouted almonds from the fridge and rinse again. Start by putting the activated almonds into the blender. Cover the sprouted almonds with fresh, cold filtered water. In this next step, on the highest-speed, blend almonds and water until it looks like milk.
Here is where you get creative. Add other ingredients to the blender now. Sweeten with dates (soak them in warm water first, to clean them off) or honey. Add flavor with the inside of a vanilla bean or by adding vanilla extract. Add ground cinnamon, nutmeg or ginger. Integrate well by mixing for at least another 45 seconds, or so.
Place a milk bag into a 4-quart measuring cup and empty the almond mixture into the milk bag. Squeeze the bag to extract the milk. What remains in the milk bag may be uses for another cooking project! Almond pulp is great in vegan soups, crackers, and other recipes!
If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Homemade Almond Milk
- 2 c raw almonds unroasted, unsalted
- 6 c filtered cold water
- 2 tbsp. Waxing Kara Honey
- 1/2 tsp. vanilla extract
- 1 pinch kosher salt
Rinse almonds several times before covering with water and allow to sit for 12 hours.
The almonds will activate and provide enzymes.
Rinse several times and place almonds in vitamix, fill to the top with filtered water and blend.
Add honey, vanilla and salt.
Pour milk through “milk bag” or cheese cloth and squeeze until the liquid is in the bowl and the bag is filled with fairly dry almond pulp.
Save the pulp for future recipes by storing it in an airtight baggie in the freezer.