Last weekend, I made my first foray into the world of homemade nut milk.
Everyone who ever told me nut milk is “easy” was a hipster, vegan skinny minnie, so I was pretty convinced it wasn’t at all easy.
Turns out, I was completely wrong.
Here’s what I learned:
I got the basic recipe from TheKitchn.com. Basically, you’ll need 1 cup dry (i.e., pre-soaked) almonds to 2 cups water.
Measure your almonds.
I bought a package of almonds from Whole Foods and made the mistake of not measuring them before I soaked them. The result was a slightly wetter version than I’d have wanted.
Soak your almonds.
I did it for two days, but you can do just overnight.
Add almonds with water 1:2 (i.e. 1 cup almonds with 2 cups water) and blend thoroughly.
Strain almond meal/water mixture.
Use some sort of meshy material to get out every last drop. I used my new nut milk bag from Ellie’s Best which is a million times easier and cleaner than pretty much any other type of straining material, is reusable, and only costs $10. I’ve tried making ricotta and butter with cheesecloth, and it was messy and challenging and I never removed all the moisture. If you decide you need one too (hint: you do), use code “threetimes” for a discount!
Add a little sweetness (optional).
I added a drop of vanilla and some of the honey from my aunt and uncle’s beehives and voila! I am set for a week of overnight oats!
The whole process took like 5, 10 minutes tops of hands-on work. I definitely need to perfect my balance, and I’ll be sure to share when I do! Share your tips and tricks in the comments below!
Disclaimer: Three Times Per Day is committed to only marketing products I personally stand behind. Ellie’s Best kindly sent me over their nut milk bag to try, and they were seriously amazing. For more info about them, head to ElliesBest.com and remember Three Time Per Day readers get a discount! Use threetimes a checkout for 10% off!