These past few days, I’ve been obsessed with making homemade vegan milk. Yesterday, I made three different varieties: almond, hemp, and coconut-cashew. Almond milk is currently our favorite plant-based milk. Last year, Kerwin and I decided to eliminate processed sugars from our diet and cooking. This decision alone motivated me to put into practice the various techniques I learned from my professional plant-based certification course with Rouxbe.
Now that we’ve eliminated processed sugars from our food intake. We sweeten our beverages and desserts with my new favorite sweetener: Medjool dates.
Medjool dates have become part of my favorite ingredients to have on-hand. They are packed full of vitamins, minerals, and fiber. They also add a natural sweetness to plant-based milk, desserts, smoothies and beverages, and they taste absolutely delicious. We use them for most of our desserts and beverages that we almost always have them ready on hand. Here is my quick and easy almond milk recipe. To strain the milk and separate the pulp, you will need a nut bag or a cheesecloth.
Almond milk is so quick and easy to make at home. They taste best when made and served fresh. Why not give this recipe a try?
Sugar-Free Almond Milk
- 1 cup raw almonds
- 3 1/2 cups filtered water
- 2-4 Medjool pitted dates (to taste)
- 1/2 tsp alcohol-free vanilla (optional)
- Place the nuts in the filtered water and soak overnight.
- Soak the dates for a few hours to allow them to soften.
- To prepare the milk, place the almonds along with their soaking water in a high-speed blender. Add the dates and vanilla, if using. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes or until the liquid is very smooth. The liquid should be white and opaque.
- Pour the mixture into a nut bag or cheesecloth, and allow it to drain over a bowl or jug until the pulp is almost dry. The liquid that drains is the almond milk.
- Gather the nut bag or cheesecloth around the almond meal and twist close. Squeeze and press with your hands to extract as much almond milk as possible. [Alternatively, you can just use the whole mixture, pulp and all.]
- Pour into glass jar or pitcher and store in the fridge for up to five days.
To use the leftover almond pulp, place on cookie sheet and dehydrate in oven on lowest heat until completely dry. You can also use a dehydrator to do this. Run dried pulp through blender or food processor to make almond flour, which can be used in vegan and gluten-free recipes in place of flour.
Question. What is your all-time favorite vegan milk? Please leave a comment by clicking here.