Hi friends! Today’s post is all about how to make your own almond mylk. I can guarantee that once you make your own, you won’t want to buy it from the store ever again – the taste of home-made mylk is far superior! Most almond mylk that you buy from the store only has 2-5% almonds in it – the rest is water and usually some oil, salt, gumming or thickening agents, and preservatives…yuck! Plus, it’s shelf-stable, and who knows what they do to make it like that…anyone who’s ever made their own nut mylk will tell you that you definitely cannot store this stuff on the bench! Home-made mylks are less processed, have less gross additives, and most certainly have a higher nutrient profile. It is also much more environmentally friendly, as it produces less waste – you can save the left-over pulp for baking, or simply compost it.
You can pretty much use any type of nut you like – almonds, walnuts, cashews, pecans, Brazil nuts, macadamias, and even dried coconut. You can also use this method for seeds and make mylk with those – think pumpkin seeds, sunflower seeds, hemp seeds, flax seeds or sesame seeds! My favorite is a combination of almonds and cashews – the almonds bring a smooth almond flavor and the cashews bring a rich creaminess! I also like to add a few Brazil nuts for a good dose of selenium.
You will need a few things before you start:
1) A blender
2) A nut mylk bag (buy online or from a health food store) or muslin/cheese cloth. This is to strain the blended nuts and water.
3) A large bowl, to strain the mylk into.
4) Glass bottles to store the mylk in. Make sure they’re really clean – homemade nut mylk can easily spoil if stored in an unclean bottle!
5) A 24 hour period to soak the nuts/seeds (in the fridge). This is not only to ensure they blend easily, but also makes a much creamier mylk. Simply put them in a container, fill it up with water until the nuts are covered, then place a lid on the container and pop in the fridge.
Once you have these things, you’re ready to start!
The following recipe makes two litres of fresh, extra creamy mylk.
**Note: for a more economic option, you can just use almonds only (instead of using mix of cashews and almonds), as cashews tend to be more expensive. You can also dilute the nut/water ratio down to 1:7 – that is, 1 cup of almonds to 7 cups of water. This will make a lot more mylk but it won’t be quite as creamy. However, it is cheaper to make it this way and it still tastes better than the store-bought stuff!
- 2 cups of chosen nuts/seeds, soaked overnight ( I like to use 1 cup of almonds and 1 cup of cashews)
- 8 cups of water
1) Remove the soaked nuts from the fridge and drain the water they have been soaking in. Give them a good rinse.
2) Transfer about 1.5 cups of nuts to the blender (the nuts will have become swollen, and you will need to do 2 x 1.5 cup increments).
3) Add 4 cups of water to blender (4 cups will fill a 1 litre bottle. I blend my mylk in two batches and this makes enough to fill one bottle at a time). This is the stage where I add my Brazil nuts – 6 nuts for each bottle!
4) Blend the water and nuts on the highest setting on your blender for about 2 minutes.
5) Holding the nut mylk bag in/over the large bowl, carefully pour the blended mixture into the bag.
6) Slowly squeeze the liquid and pulp in the bag, until you can no longer extract any more liquid.
7) Congratulations! You have officially made your first litre of mylk! Pour into a bottle and then repeat this process with the remaining nuts.
Let me know if you try your hand at making your own nut mylk!
Puffed corn cereal with fresh strawberries, some freshly strained almond+cashew mylk, and an iced coffee made with almond+cashew mylk.