- 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
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so you don't miss next week's video.