Fresh, homemade almond milk is among the most popular plant-based milks 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 was inspired by our vegan friends and lactose-intolerant comrades. It’s been argued that 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! When I first became aware of dairy alternative plant-based milks, I went out and treated myself to a Vitamix and experimented with flax, rice, soy, cashew, hemp and coconut to study the difference in flavor from milk to another. Each offers its own nutritional benefits.
Homemade almond milk tastes much better than store bought-and, its 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 seaweeds and widely used in the food industry for gelling, thickening, and stabilizing foods. One argument is that they may contribute to inflammation in the body, and while it hasn’t been proven one way or another, we’re kicking them to the curb for now.
When you make almond milk from scratch, you are taking good 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 and natural sugar.
The following very easy-to-follow instructions will have you making fresh homemade almond milk in no time! 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. Put the activated almonds into the blender, cover with cold filtered water and blend on high-speed until liquid.
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 mik bag. Squeeze the bag to extract the milk. What remains in the milk bag use for another cooking project! Almond pulp is great in vegan soups, crackers, and other recipes!
If you decide to try this 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.