For this recipe, you will need some equipment:
- A blender, preferably a high-speed one
- A nut milk bag, also called a juice bag.
The nut milk bags I use are extremely durable and work perfectly for making dairy-free milk alternatives such as this almond milk. I have been using the same ones for a few years now and haven’t had any problems with them breaking. If you take good care of your nut milk bags (don’t wring them in the same direction every time and always wash and hang to dry immediately after use) they should be a good investment towards a healthier diet.
For the almonds, they should be raw almonds – not roasted and salted. I get raw almonds from Aldi and they aren’t terribly expensive. You can also order them in bulk online.
I recommend soaking your almonds in water for about 8 hours or overnight. I usually soak mine in the fridge.
If you don’t have time to soak the almonds, you can pour boiling water over them and soak for about 5 minutes. Either way works!
Once you have soaked your almonds, you are ready to start making almond milk! Just add the almonds to your blender and add water, and blend until very smooth. Remember, you don’t have to do any peeling off of the almonds skins. The nut milk bag will take care of them.
When your almonds are blended silky smooth and you see only very tiny pieces of the brown skins left, you’re ready to strain it. Place your nut milk bag over a bowl as shown below, then pour in your blended almonds and start squeezing.
Of course, make sure you wash your hands very well before you start straining the bag. Almond milk is very easily contaminated so wash those hands well first.
- 1 cup almonds soaked 8 hours or overnight
- 3 cups water
- pinch of salt optional
- Blend almonds and water in high-speed until smooth (about 1 minute).
- Pour mixture into nut milk bag and gently squeeze to extract all the liquid.
- Store almond milk in air-tight container for up to 7 days.