Making almond milk (Veganuary 2021)

almond milk

It’s January! This month is just the start of a new year for most people, but for me, it’s Veganuary. A month when all the foods you eat must be vegan (plant-based). Which I tried last year but failed miserably after I couldn’t go a week without cheese. I’m trying again this year, but have also failed because I’ve had cheese in a few occasions. But the month isn’t over yet, and I haven’t given up. I’m writing a post specifically about vegan cheese which I’ll post here soon, so I’ll explain more about my Veganuary journey then.

I gave up cow’s milk months ago when I first tried to go full vegan for a week. Since then, I’ve been drinking soy milk in my tea, and almond or oat milk for my cereal and milkshakes.
One of my resolutions for 2021, was to try to make my own plant-based milk, and I decided that Veganuary was the perfect time to do that.

How to make almond milk

Almond milk is my favourite plant-based milk. It’s creamy, flavourful and high in calcium. Since this was my first time making almond milk, I followed multiple recipes I found on Pinterest, combining them to create my own.

Recipe for 750ml of milk:

  1. I used 100g of raw almonds and soaked them for 8 hours. I’ve seen people leave them in water overnight, but for me, 8 hours was enough.
  2. After draining the almonds, add them to a blender with 750ml of water, 1 tablespoon of maple syrup, 1 pinch of salt and 1 teaspoon of vanilla extract. Blend until smooth (around 90 seconds).
    Some recipes used dates to add a sweeter taste, others used honey or just maple syrup without the vanilla extract. It’s your choice depending on how sweet you like your milk.
  3. Strain the mixture using a nut milk bag. I bought a reusable nut milk bag from Etsy, and it was great. Put the bag inside a container before you pour in the mixture.
  4. Leave the milk in an airtight bottle in the fridge and it will last up to 5 days. I used an old tomato sauce glass bottle. 

Since it’s all natural, shake the milk before using it, so it mixes well.
I had half a cup of leftover pulp which I used in my milkshakes to get a creamy, rich texture. Just add a spoonful of pulp per milkshake.

I loved making this milk, it tasted way better than the Alpro one I usually buy and it was fun to make. I will definitely keep making my own milk. It’s cheaper, pretty easy and fast to make (you just need to plan ahead to soak the almonds), and there’s no packaging involved if you buy the almonds from a zero-waste shop.

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