All right. I know this is probably the easiest, most obvious recipe ever. But guess what? I’m a bad cook. Things aren’t always obvious. I share them nonetheless.
Okay, on to the healthier homemade almond milk AND how to blanch almonds.
Here are a few facts:
- Almond milk from the store is full of gunk.
- Almond milk is so friggin’ easy to make, there’s no reason NOT to make it at home.
- Blanched almonds are really FUN to make, so again: no reason NOT to do it.
While we usually get raw, full-fat milk from grass-fed cows (yep, we do raw dairy), we’ve been too busy fighting ticks and raising goats to make it to our farmer lately. And yesterday, I needed some white liquid to put in my coffee. That’s just how I like it.
So I made my own almond milk. I know there are LOTS of recipes for this all over the internet, but scout’s honor: I figured this out myself. Maybe I’m even doin’ it wrong – who knows. (Let me know in the comments.)
I use this nut milk bag (tee-hee). SO much easier than cheesecloth.
I chose NOT to soak the almonds, because I believe most of the troublesome anti-nutrients are contained in the skin. Remove the skin by blanching, and you can have homemade almond milk in minutes.
Here’s the short recipe: blanch, blend, pour, squeeze. Done.
Blanching is super easy. You just boil briefly, then “ping” the almonds out of their skins after blanching with your fingers, which is also fun. Even more fun (and less messy) if you do that with the almonds submerged in a bowl of water.
ALTERNATE RECIPE: making cashew milk is even easier than almond milk! Just puree an equal amount of whole raw cashews with an equal amount of water. The cashews dissolve completely – no straining necessary. You’ll end up with an extremely creamy concoction that you can dilute as needed.+ Add to favorites