1 cup raw (unsalted) almonds
3.5 cups water (use filtered) plus more for soaking
*1 teaspoon vanilla extract (or 1 whole vanilla bean, chopped)
*2-4 teaspoons brown sugar to taste (I used 2 tsp–you can use any sweetener of choice here! I love the richness of brown sugar)
*¼ teaspoon cinnamon
Pinch sea salt
Additional add-ins…(use some of these in addition to the above recipe, or instead of. Play around with whatever flavors you are in the mood for!)
½ teaspoon almond extract
½ teaspoon rum extract
Pinch ground nutmeg
Pinch ground cloves
*If you want more “natural” almond milk, you can totally leave these flavor additions out! All you really need is the soaked almonds and water. Anything else is just added goodness.
** If you have IBS and are following a low FODMAPS Diet, stay away from using dried fruits, like dates, to sweeten this almond milk or other recipes. They will likely upset your stomach. Small amounts of sugar and maple syrup are usually well tolerated! Honey might be a trigger as well, so be careful and keep track of what bothers you in a food journal. Large amounts of almonds and other nuts can bother some people. Be aware of your triggers, again, and if almonds bother you, limit intake to 10 or less (or 1/4 cup or so of the milk) per day.
- Place the almonds in a bowl with water to cover for 12-24 hours. The longer they soak, the creamier the milk will be!
- After soaking, drain and rinse the almonds, but don’t peel them.
- I have a Vitamix, which is wonderful for this recipe. But any blender should be fine. Place almonds in your blender with 3.5 cups of water (less if you want the milk thicker, but 3.5 cups is great). Add in any flavor additions, if using, now! Blend on high for a few minutes. The Vitamix is FAST.
- You can strain the almond milk in a number of ways over a medium bowl: a fine mesh strainer, cheesecloth, nut milk bag, etc. You may have to strain twice to remove all bits. I used a fine mesh strainer the first time, and it worked well—but there was still some almond meal residue. You will have to help it a long towards the end, so gently push on the almond solids with a spatula to help remove all of the milk. The cheesecloth was a MESS. I tried a nut milk bag next, and there was still a little residue, so I then strained through a coffee filter–It worked but took at while… But, it is still SO YUMMY!
- Store in an airtight container for 3-4 days. You might not have it around that long…it is seriously SO good!
- Use the almond meal solids as you wish! You can stir it into baked goods, oatmeal, smoothies, etc. You can dry it out in a single layer in a low oven and when dry, grind it to make almond flour. The options are endless. And yummy!