Produced in your own kitchen! Of course it’s very convenient that we can buy plantbased milk in nearly every supermarket today. But just imagine that it’s Sunday, the supermarket nearby is closed and you need plantbased milk. Just prepare homemade almond milk! Alright, to be fair, it takes some time, because you need to soak almonds for several hours. But still this method is cheaper, you know exactly what’s in your plantbased milk in the end and you can decide about the taste and how sweet you want it to be. And just think how proud you’re going to be seeing homemade almond milk in your fridge.
- 200g (7 oz) almonds
- 1 l (4.25 cups) warm water
- 1 l (4.25 cups) cool water
- 1 tsp vanilla extract (optional)
- 1 tbsp agave nectar (optional)
- Add almonds to a can and fill up with warm water. Let rest for approx. 12 hours (just do it overnight, it’s the easiest!). Next morning, drain and fill up again with fresh cold water.
- Pour soaked almonds and cold water to a stand mixer and mix for approx. 3 – 4 minutes until almonds are crushed. Don’t worry – you can also use almonds with peel since we’re going to pass everything through a filter anyway.
- It’s already time for seasoning. If you want your almond milk to be sweet, add agave nectar or vanilla extract and stir again.
- Prepare your can by placing a sieve on top of it. Place a kitchen towel on top (better use a cheesecloth). Carefully pour in almond milk and pass through the sieve. When everything is filtered and the almond milk is in the can, squeeze out cheesecloth so you get out most of the liquid. Tataaa – and that’s how to get homemade almond milk!