Going Nuts for Nut Milk

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I have been drinking almond milk for a while now, usually in my smoothies or coffee. I don’t follow a dairy-free diet but since I have been on a bit of a weight loss kick lately, I have swapped out my usual skim milk for almond milk. It is much lower in calories than regular skim milk  (especially if you get the unflavoured and unsweetened type). I had heard of people making their own nut milk before, but I always hesitated to try making it myself, assuming that it would be labour intensive and complicated.

I couldn’t have been more wrong! If you follow Jillian Harris on Snapchat, you know that last week she made her own almond milk using the recipe from the “Oh She Glows” cookbook by Angela Liddon. The book is dedicated to making vegan recipes delicious and simple. Although I am not vegan or even vegetarian, I love that the recipes in this book make for quick and healthy weeknight dinners and taste good (my meat and potato loving fiancé even approves). If you are looking to start eating a little cleaner and even try out some vegan foods, “Oh She Glows” is a great place to start. I drink the “Classic Green Monster Smoothie” almost everyday for breakfast and the “Empowered Noodle Bowl with Thai Peanut Sauce” is a favourite in our house. You can also check out Angela Liddon’s website or buy her book at  www.ohsheglows.com.

Now, onto the almond milk! I love this recipe because you don’t need many ingredients. To make the almond milk you will need:

  • 1 cup (250 ml) raw almonds*
  • 4 cups (1L) filtered water
  • 2-3 pitted Medjool dates
  • 1 1/2-1 tsp vanilla (to taste)
  • 1/4 tsp cinnamon
  • Pinch of fine-grain sea salt
  • A nut milk bag**

*Make sure they are raw (not roasted), and unsalted.

** I used an clean, old, thin t-shirt and it worked perfectly!

Instructions:

  1. Place the almonds in a bowl with enough water to cover the almonds by about an inch. I left mine to soak overnight (about 12 hours).
  2. In the morning the almonds will look slightly swollen. Strain and rinse the almonds in cool water.
  3. Place almonds, filtered water, Medjool dates, vanilla, cinnamon, and sea salt in a high-powered blender and blend until the water looks milky and they have been ground into a fine crumb (about a minute).
  4. Using your milk bag (or old t-shirt), line a bowl and pour the almond milk mixture in. Then pick up the edges of the fabric and begin to squeeze the almond pulp, allowing the milk to drain into the bowl.

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That’s it folks! It’s that easy. I added a little extra vanilla and cinnamon to my milk to give it a little more kick. You can store your milk in a container (I used an empty glass juice container) for 3-4 days.Wondering what to do with that left-over almond meal? Don’t throw it away! You can use almond meal to make delicious baked goods.

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Would you try making your own nut milk? What vegan recipes have you tried? Let me know, I would love to hear all about it.

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