Creamy Almond Milk

This is a game-changer. Honestly, I’ve known about and how to make homemade almond milk forever, but just kept putting off. It just seemed like too much hassle for something that I can easily purchase at the grocery store for a reasonable price.

Why did I finally decide to do it?

Well in the summer I get a Community Supported Agriculture (CSA) organic box every week from our friends Our Little Farm (aka Notre Petite Ferme) and since my meals are pretty much all vegetables, beans, and nuts (which I buy in bulk), I have little need or desire to go to the grocery store.

So on Sunday I made some delicious homemade granola (future blog post!) and alas, I had no ‘milk’ for it … but I had almonds.

Homemade almond milk is so easy, tasty, and way better than store bought. What I didn’t realize though is that not only do you get almond milk, but you also get almond pulp!! Why am I so excited about pulp? Almond pulp can be used to make so many things, and what I love is that if you don’t want to use it right away, you can just freeze it and thaw it when needed.

So enough of my raving about almond pulp, let’s get to it (and I will talk more about pulp later).

Materials:

• 1/2 cup raw almonds
• 3-4 cups of water (less water means richer milk)
• 1 tbsp of sweetener (honey, maple syrup, agave nectar)
• 1 tsp vanilla extract (optional for vanilla almond milk)
• 3-4 strawberries (optional for strawberry almond milk)
• 1 tbls of unsweetened cocoa powder (optional for chocolate almond milk)
• A blender
• Fine mesh strainer or cheese cloth.

Directions:

1. Soak the almonds for overnight (3-10 hours).
2. Strain out the water and then place almonds in a blender with the water and other ingredients as desired.
3. Blend until the nuts have been completely pulverized (1-2 minutes).
4. For a smooth consistency, strain out the nut pulp through a strainer or cheesecloth.
5. You should have 3-4 cups of nut milk. Keep it in the fridge for 4 days or so. Before each serving, give it a little shake.

The Pulp

Wait! – Remember don’t throw out the pulp!!! Leftover nut pulp can be used for:

A gentle face scrub

• Add about 1 tsp of honey, a sprinkle of lemon juice, and if you want a bit more exfoliating action, some poppy seeds
• Apply, leave it on for a minute and rinse
• Store in the refrigerator for a few days and use as needed.

In oatmeal – Place the pulp in the refrigerator and add it to your hot oatmeal

In granola – Dehydrate in your oven or dehydrator and add it to your granola.

In bars and cookies…like these delicious Vegan Almond Pulp Chocolate Chip Cookies or Raw Almond Pulp Chocolate Fudge Brownie!
Add it to baked goods. Just do a Google search for “almond pulp recipes.”

So…what are you guys waiting for?! Once you experience the tastiness of homemade almond milk, you’ll never want to go back.