Making my own almond milk is something I never thought I would have time to do. The bonus is that you not only get almond milk, but you get almond flour too from this recipe!!

I use this milk for my smoothies mainly, but I have also enjoyed it on cereal and in baking too.

We are not vegan, however I do like to alternate my dairy milk with a non-dairy alternative sometimes. I have bought unsweetened almond milk, and still do on occasion, however even the bought varieties aren’t considered suitable for “clean eating” due to the number of added thickners and emulsifiers.

When you make your own almond milk you will see that it separates out when you leave it to stand, somethign that the shop bought milks don’t do.

No you haven’t done anything wrong!! When you buy almond milk, or any milk for that matter, it has undergone a process called homogenisation. This means all of the particles are broken down and mixed equally, so when 2 liquids such as water and fat are mixed, they remain as one stable fluid. When you make your own milk you aren’t able to replicate this process and so you will find that after a couple of hours the milk has separated out. It is perfectly okay, just give it a stir and enjoy.

After making the milk you are left with a lovely bowl full of almond flour, don’t throw this away!!! It can be used for baking instead of ground almonds/almond flour. I would recommend drying it out if you don’t use it straight away as the moisture will make it go off pretty quickly if it is left to stand.

  • Dairy free
  • Paleo

Ingredients

  • 1.5 cups organic blanched almonds
  • 4 cups cold water

Method

  1. Soak the almonds in the water for at least 24 hrs, from what I’ve read 48hrs is best. I managed 24 hrs (I left it outside, but room temperature is fine).
  2. After soaking, drain the almonds & keep the water in a separate jug.
  3. Blend to a smooth paste with half the water. I had to do this on phases because I was using a hand blender…..the laborious part.
  4. When all the almonds are blended, pour into a Muslin/cheese cloth placed in a sieve. Let the water drip through the cloth into a jug below. Again I did this in a few batches as my sieve was too small.
  5. Store the milk in a glass container up to 3 days in the fridge