When people here that we are vegan they typically ask us, “don’t you miss milk and cheese?”. But honestly we really don’t. Over the past few years we have learned to make our own nut milks and nut cheeses… both are so incredibly yummy. But you don’t have to take our word for it. As part of our photography + film business we have our wedding couples come to our home for the grand reveal of their photography and wedding films. During this grand reveal we make them a scrumptious flavorful vegan dinner and dessert. So far all have loved it and even asked for the recipes.
Today, upon request from several of our amazing couples, we are sharing our homemade almond milk recipe. I say “our” but truly Brandon has ben the one to perfect the recipe we use over a few years of experimenting. By making our own homemade almond milk we can control the quality + freshness of the ingredients, the amount of sugar added and texture.
We like to make sweeten almond milk for daily use however we also make unsweetened when a recipe calls for it (just leave out the sugar). And on occasion we make chocolate almond milk and strawberry almond milk. It is so so good! I have the optional add-in’s below.
For this recipe you will need…
• A High Speed Blender
• Nut Milk Bag
• Large Bowl
• Milk Jar
This milk is so perfect for cereal, cookie dunking, drinking strait or baking.
Makes 4 cups – 8 Servings
Freezer Friendly 1 month
Keeps for 5 Days
1 1/4 cup raw almonds (soaked overnight in water in the fridge)
4 cups filtered water (less to thicken, more to thin)
1 pinch sea salt
1/8 cup coconut sugar (for sweeter add 1/4 cup coconut sugar)
1 tsp vanilla extract (optional omit for plain)
- Remove almonds from fridge and rinse.
- Add your soaked almonds and water into your high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Place a nut milk straining bag into a large bowl.
- Pour your milk into the nut milk bag and strain the milk into a bowl. This will insure that creamy and smoothie texture.
- Discard pulp, or save for adding to baked goods.
- Whisk in coconut milk, vanilla and salt (see below for optional add-in’s)
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 5 days. Shake well before drinking, as it tends to separate.
For Chocolate Almond Milk
• Add in 2 tablespoons of cacao powder, or more to taste.
For Strawberry Album Milk
• Add in 2 cups of fresh strawberry when blending the almonds.