Raw Almond Mylk


Making nut mylk seems like a lot of work but honestly it's just setting out a bowl of filtered water and nuts in the morning then coming home after work, blending them with fresh water and straining them. I sometimes forget how easy it is to make and get bummed on myself for buying the store bought one with all the weirdo ingredients. Oh and the taste compared to commercial stuff? Unparalleled.

After a few years of making this I became keen on figuring out a way to get it smoother like the type at juice bars, so I bought a french press and it was a complete gamer changer! After straining in the mesh bag, run it once more through a french press and it is as smooth as the store bought.

what you'll need...

1 cup raw almonds, soaked 6-8 hours
2-3 cups filtered water
Pinch of pink Himalayan salt
3-5 pitted dates, optional
Mesh straining bag or a fresh tea towel
A few drops of vanilla extract or raw cacao powder for chocolate mylk

First thing in the morning (or right before bed if you want to make it in the morning) soak a bowl of raw almonds in a bowl of fresh filtered water, enough to cover the almonds. Leave to soak on the counter for at least 6-8 hours. Drain all water and rinse thoroughly. You will notice the surface of the water might look icky; nuts have phytic acid + enzyme inhibitors but when you soak them they become much more digestible and less toxic. You should try to soak nuts and seeds whenever possible before consuming if you want to get the most nutrition and digestibility out of them.

Next, throw the rinsed almonds in a blender with the fresh filtered water. It depends how rich you'd like your mylk, I like mine a bit creamier so I only use 2 cups of water. If you like more 'skim' then add 3 cups of water. You can also start with two and add another cup of water after the straining process if you find it too rich. Add a pinch of himalayan pink salt and dates if you would like it sweetened and blend in a high-speed blender for 20-30 seconds (depending on your blender, you may have to blend longer if you don't have a Blendtec or Vitamix).

Next, prepare a bowl with the mesh bag or fresh tea towel laid over.  Please do not use a tea towel you have washed with toxic/heavily fragranced detergents as this is unhealthy in general and will make it taste off. Pour the liquid into the mesh bag, I double wrap the mylk bag (meaning I'll twist it in half, then flip it inside out, inside of itself... does that make sense?) That will double wrap the mesh and keep the seams on the bag from splitting open and letting out the almond pulp.  With clean hands, squeeze all of the almond milk out of the mesh bag into the bowl. This is where you can run the mylk through a french press to get a really perfectly smooth nut mylk. 

You can make different flavours of almond mylk like cacao, vanilla or even strawberry. Quickly rinse the blender from any pulp and pour the filtered almond mylk back in along with whatever you are flavouring it with. For cacao I use 2 tbsp of raw organic cacao powder and a pinch of cardamom. For vanilla its especially delicious to use a vanilla bean pod, scraping lengthwise with the back of a knife and throwing it in the blender. Since strawberries have little seeds you can blend it all together before straining.

For optimal freshness, lasts about 3-4 days in the fridge.

Feel free to swap the almonds for a different nut like raw brazil nut, raw macadamia or even raw pumpkin seeds. For cashews, they are so soft that you don't even have to strain them after soaking, just rinse, blend and you're ready to enjoy.