Homemade Almond Milk
A recipe.
It took me way too long to start making almond milk. I always thought I needed a special nut milk cloth, which was honestly just an excuse for my laziness.
Early December, I flew to Fiji to visit my family and went to the supermarket to stock up on some “essentials.” The choice in Fiji is limited, and there is definitely no such thing as a health food store. I took one look at the milk aisle and decided it was time I finally made my own.
I’d spent the months prior living in Bali, where health food is abundant and choice is endless – it’s a wellness girlie’s dream. My favourite health food store there is Alive Wholefoods, and my morning routine included stopping in after yoga to grab a fresh bottle of homemade almond milk. It was the best.
The ingredients really are so simple, and the process is much easier than I imagined.
Ingredients
1 cup almonds, soaked*
4 cups filtered water
Pinch sea salt
1 teaspoon stevia (or sweetener of choice)
½–1 teaspoon 100% vanilla bean powder or pure vanilla paste
Method
Add the soaked almonds and filtered water to a blender and blend on high until very smooth.
Place a fine cotton napkin, nut milk bag, or cheesecloth over a jug.
Slowly pour the blended mixture into the cloth.
Squeeze out all the liquid until only the almond pulp remains (set the pulp aside for the recipe below).
Stir the sea salt, stevia, and vanilla through the almond milk.
Adjust to taste, cover, and refrigerate. It will keep for about 3 days.
*To soak your almonds: Ideally, soak them overnight in plenty of water. If I’m unorganised (often), I cover them in boiling water and let them sit for 30 minutes, drain, then cover again in fresh boiling water for another 30 minutes.
Don’t wash the blender just yet – add the leftover almond pulp straight back in to make the recipe below.
My Go-To Leftover Almond Pulp Cacao Fibre Balls
Homemade almond milk means leftover almond pulp. When I started making almond milk regularly, I wanted something to do with the pulp that was easy and actually enjoyable to eat (especially because I make fresh almond milk every second day). These cacao balls are my go-to. And you don’t even have to wash the blender twice.
Almond pulp is not the same as almond meal – most of the flavour and nutrients have been extracted into the milk – but it’s still perfect for baking and snacks, and it’s high in fibre.
I don’t usually measure this recipe and I make different variations all the time, so don’t be strict with the quantities below. Mix and taste until the texture and flavour feel right.
Ingredients (approximate)
Leftover almond pulp (about 1 cup)
½ cup cacao powder
A handful of dates, pitted
1 tablespoon tahini or peanut butter
½ teaspoon 100% vanilla paste
Pinch sea salt
Method
Add the almond pulp, cacao, dates, tahini or peanut butter, vanilla and salt to the blender.
Blend until the mixture comes together and you can easily roll it into tablespoon-sized balls that don’t fall apart.
If the mixture is too dry, add a splash of almond milk or a couple more dates.
If it’s too wet, add a few whole almonds or a little extra cacao.
Roll into balls.
Optional: roll each ball in desiccated coconut or sesame seeds to coat.
Store in the fridge and snack on them whenever you want something chocolatey, high-fibre, and actually good for you.