If you’re looking for a delicious plant-based milk alternative, look no further than homemade almond milk! With just a high-speed blender and some almonds (or other nuts or grains) of your choice, this nutritious dairy substitute can be made in the comfort of your home. Not only does it omit additives and preservatives to make it much healthier than store brands, but its unique taste is like none other: creamy with light nutty flavors that will keep you coming back for more. Take advantage today and start exploring various exciting flavor combinations – thanks to today’s top blenders – from flaxseed to coconut, each providing valuable nutritional benefits.
Homemade almond milk tastes better than store-bought nut milk and is carrageenan-free!
Homemade almond milk is undoubtedly the better choice – not only because of its superior taste but also because it’s easier to customize according to individual tastes and preferences! Whether you care about avoiding additives and preservatives or are hoping to add a bit more sweetness and flavor, making your almond milk using your favorite ingredients means you can tweak the recipe until it’s perfect. So what’s stopping you? Don’t wait for anyone else to give you the perfect glass of almond milk – make it yourself! Unleash your inner culinary creativity and let those taste buds explode with joy – trust me, your homemade almond milk will be top-notch!
There is a school of thought to stay clear of carrageenans. If you want to geek out at NIH and read about carrageenan, 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, we’re staying clear of carrageenans.
Make almond milk from scratch, and take care of yourself.
If you’re looking for a healthier option, why not try making your almond milk? This simple 20-minute recipe contains no added preservatives or unhealthy ingredients – just the pure and natural goodness of almonds. Plus, it tastes great! Store-bought can’t compete with that fresh homemade flavor. Next time you grocery shop, pick up what you need to bring good nutrition into your life! Add our Spring Honey for flavor and natural sugar. After nursing years, milk is not a necessary part of our daily diet.
Shopping list to make fresh homemade almond milk:
- A Vitamix or high-powered blender
- Raw Organic Almonds
- Lots of filtered water
- Waxing Kara Honey
- A nut milk bag or muslin cloth
How to make homemade almond milk
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. Refrigerating raw almonds (or cashews) in water activates excellent 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, at 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 used for another cooking project! Almond pulp is excellent in vegan soups, crackers, and other recipes!
If you decide to try making this recipe, share a snapshot 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.