How To Make Your Own Almond, Rice, Nut And Seed Milks: A Perfect Guide
Looking for a healthier, dairy-free alternative to store-bought milk? Making your own almond, rice, nut and seed milks at home is easier than you think! Homemade plant-based milk is free from preservatives, artificial additives, and excess sugars, making it a fresher and more nutritious option.
Ingredients
- 1 cup raw almonds or your nut of choice
- 5 1/2 cups filtered water (2 for soaking the nuts, 3 1/2 for blending)
- 3 Mejool or 4 Delget Noor pitted dates OR 1 tsp maple syrup OR 2 stevia packets OR 1/2 tsp pure liquid stevia OR 1/8 tsp pure steviosides (optional, to taste)
- 3 pieces vanilla bean, thinly sliced crosswise OR 1 tsp vanilla extract OR 2 tsp vanilla bean paste (optional)
- 1 blender or food processor
- 1 strainer (sieve or colander)
- 3-4 pieces of cheesecloth
Instructions
- Soak the nuts overnight or for at least 8 hours. Place the nuts in a measuring cup or other container and make sure they are completely submerged. Add the 2 cups of filtered water, and let sit for at least 8 hours but no longer than 24.
- Drain the nuts and place in the blender with the other ingredients.
- Blend or puree at a high speed for approximately three minutes or until the mixture appears to have reached a smooth consistency.
- Remove any excess you find around the inner perimeter of the blender/food processor. If you desire a thicker nut milk, add 1-2 cups water (adjusted according to preference).
- Line your strainer / sieve / colander with the 3-4 pieces of cheesecloth (in layers).
- Carefully pour the nut milk mixture from the blender pitcher into a clean measuring cup. Wait patiently as the liquid filters into the measuring cup.
- *Note: You may need to periodically remove the nut pulp from the strainer to allow for all of the liquid to filter into the measuring cup.
- After all of the liquid appears to have filtered into the measuring cup, proceed to lift up the edges of the cheesecloth and twist them together starting at the top, allowing for any remaining liquid to be squeezed out.
- It is optional but recommended to save the nut pulp for use in recipes that call for a “meaty” or chunky texture. Nut burgers, vegetarian meat loaf, and homemade falafel are examples.
- Pour the nut milk into a jar or other clean receptacle and refrigerate immediately, or enjoy the fruits of your effort right away!
- You may expect to discover a considerable amount of separation the following day. Should this be the case, simply shake the jar or stir its contents. Note that fresh/homemade nut milk will not last as long as store-bought. Refrigerate and consume witin 1-2 days.