- We're getting back to basics today
with a new nut milk recipe,
and that's almond milk.
Many of you have been requesting
this recipe for months,
so I'm excited to show
you just how easy it is
to make almond milk at home.
When it comes to nut
milks, I'm personally a fan
of my homemade cashew milk
recipe and I've shown you
how to make that before.
But I also understand that
some may have a sensitivity
to cashews or depending on
where you live in the world,
cashews may be more
expensive or harder to find.
Almonds on the other hand,
are readily available,
cost effective, and this nut
milk is just as easy to make.
There's only one slight difference,
and that's that you have to strain it.
The benefits of making
almond milk at home are that
you won't have any unnecessary
fillers, gums, chemicals,
or other nasties and you can
control the amount of sweetness
that you'd like in your almond milk.
So, let me show you how to make it.
We'll start with one cup of raw almonds.
And make sure that you
are using raw almonds
and not roasted or salted
almonds as those would leave
your almond milk with
an oily or salty flavor.
Add the almonds to a glass
bowl or storage container
and cover them with water.
Then give them a quick stir to make sure
that they're all submerged, add a lid,
and let these soak overnight.
(upbeat contemporary music)
The next day, you'll see that
the water looks quite murky
and the almonds have plumped a little.
Drain the almonds and give them a rinse
and then add them to your Vitamix.
You'll see in just a second
how quickly the Vitamix
can turn almonds into creamy almond milk
with its powerful motor
and hardened steel blades.
And I'm happy to partner with
Vitamix on today's video.
To the almonds, we'll add
four cups of filtered water,
a pinch of sea salt, and if you'd like,
a sweetener of your choice.
I'm adding two pitted dates today,
but honey, maple syrup, stevia,
or monk fruit all work as well.
And if you'd like a vanilla flavor,
just add one teaspoon of vanilla extract.
Add the lid to your
Vitamix, turn it on high,
and let it blend for one minute.
To strain the almond
milk, use a nut milk bag
or a few layers of cheese cloth.
And as I've mentioned before,
I like to use my nut milk bags inside out
so that food particles
don't get stuck in the seams
and they're easier to wash.
Gently squeeze out all of
the almond milk and you'll
be left with almond pulp in the bag.
You can discard this or dry it
and use it in future recipes.
And I give a few ideas
on the full recipe post
on my website.
Pour the almond milk
into a storage container.
And I recommend this Weck
juice jar as it's a perfect fit
for one batch of almond milk.
I also recommend straining
into a large measuring bowl
with a pour spout like this
one as it makes transferring
to the juice jar a lot less messy.
And I'll link both of these items below.
Then, all that's left to do is
refrigerate your almond milk
until it's nice and cold, and enjoy.
I hope you enjoyed today's
new Healthy Basics video.
And if you did, make sure
to give it a thumbs up
and hit that subscribe button below
so you don't miss next week's video.
