Shopping for almond, cashew, or oat milk started to seem like I was in the middle of some sort of pyramid scheme. Ok, ok, not quite pyramid, but a scheme I paid into with the promise of healthier payouts without all the work. I kept buying it for the assumed convenience, while in the back of head I kept thinking, “you know, you could probably make this really easily.” I knew something was going on when all of a sudden a bunch of mainstream brands started producing their own versions with a lower quantity of protein. After my husband started making these delicious oatmeal meals overnight, the thought that I could probably make a great nut milk reemerged and on my next cleanse I decided to finally go for it.
Here’s the recipe!
I originally used this recipe and tweaked it slightly to get what I think is a GREAT NUT MILK! I am posting this mainly to let you know that it is INCREDIBLY EASY and something I feel is doable~ which says a lot as I maintain my very active private practice full-time and have an adorable 15 month old.
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free Yield: 3 1/2 Cups; Prep Time: 10 minutes
Tools:
- Bowls
- Blender
- Large Ladle or Serving Spoon
- Storing Jar
- Fine Mesh Sieve
Ingredients:
- 1 cup raw almonds, soaked
- 3 1/2 cups filtered water
- 1/2 teaspoon vanilla extract (1 whole vanilla bean, chopped)
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
Directions:
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour.
- Rinse and drain well (Don’t skip this step, it’s important to rinse!)
- Place drained almonds into a blender along with the filtered water (and chopped vanilla bean if using that.)
- Blend on the highest speed for about 1 minute.
- Pour blend through a fine mesh sieve into a large enough bowl. Using the back of a ladle or large spoon apply pressure to the almond mixture to release the milk. This process can take a few minutes so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon, vanilla extract, and sea salt.
- Pour through fine mesh sieve and into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Remember to shake the jar very well before drinking as the mixture separates when sitting.
- Beam with pride and ENJOY!!!
Inspired Me 