How To: Homemade Almond Milk - Plain, Vanilla, and Chocolate

When I discovered how to make my own almond milk a few months ago my initial reaction to making it was WHY haven't I been doing this all along! It is so simple, delicious, and saves you the extra mystery ingredients added to store bought almond milk that you can't pronounce. It also gives you the freedom to flavor and sweeten it as you like, plus it is more cost effective to make it yourself (especially if you are almond milk guzzlers like Scott and I). I know there are plenty of homemade almond milk recipes floating out there on the inter-webs, but I still felt like sharing my own for what it's worth. So here is another to contribute to the stockpile.

It all starts with a cup of raw almonds. I tend to soak mine in a bowl on the counter overnight, or keep them in a jar in the refrigerator soaking for up to one day before making the milk. When ready to use, drain the soaking water and give them a good rinse.

I then place the soaked almonds in my Nutri-bullet, add 1 1/2 cups of water, and blend for about 45 seconds. 

Using the nut milk bag, I strain the blended almond milk mixture into a bowl, squeezing out every last drop.

I then return the almond pulp to the mixer again, and blend it once more with another 1 1/2 cups of water for 30-40 seconds. Then I strain it again through the nut milk bag into the bowl. From here I typically rinse the blender and fill it back up with my almond milk, add a pinch of pink salt, any flavorings or sweeteners I desire for the batch I'm making, and blend one last time for 10-15 seconds. Then I transfer my fresh almond milk to a few jars and place them in the refrigerator to chill. 

Ingredients

Plain

1 cup raw almonds soaked

3 cups filtered water

Pinch of pink salt

Vanilla

1 teaspoon vanilla extract

Chocolate

4-6 teaspoons raw cacao powder

2 tablespoons agave

Step 1: Soak the almonds for a minimum of 4 hours, if not longer or overnight. Can be stored in a jar soaking in the refrigerator for 24 hours, but make sure to change out the water every 12 hours or so. The longer you soak the almonds the better they will blend, giving the milk a richer flavor. 

Step 2: Drain and rinse the almonds and place in a high speed blender. Add the full 3 cups of water if your blender can hold it, otherwise add only 1 1/2 cups right now. Blend the almonds with the water for about 45 seconds. 

Step 3: Strain the mixture through your nut milk bag into a bowl, squeezing out every last delicious drop. (If you could only add 1 1/2 cups in Step 2, place the almond pulp back into your blender, add the remaining 1 1/2 cups of water, blend for another 30-40 seconds, and strain a second time.)

Step 4: For plain almond milk, I recommend rinsing your blender and returning the milk to it to process for an additional 10-15 seconds with a pinch of pink salt (or sea salt) to help bring out it's flavor. For vanilla almond milk, add a teaspoon of vanilla and blend. For chocolate almond milk, add only 4 teaspoons of the raw cacao powder (or your favorite cocoa powder) to the mixture with the two tablespoons of agave. Blend for 10-15 seconds and give it a taste, if it is not chocolatey enough for you add the additional teaspoon or two and re-blend. 

Step 5: Transfer to sealable jars and place in the refrigerator to chill. Fresh almond milk will keep for about 3 days.

Looking for ways to use your leftover almond pulp? Pinterest has got you covered. 

Raw Cookie Sandwiches

Raw chocolate cookies with vanilla coconut cashew cream sandwiched between them! What is not to like about these healthy and sweet goodies?! Unless you don't like chocolate (craziness) or coconut (I know some of you exist), but for the rest of us our mouths are watering. I was standing in my kitchen last week with all my nuts, dried fruit and raw sweeteners in front of me determined to create a new raw dessert, and this is what happened. After chilling them for a while I took a bite, and the sweet fig and rich cacao hit my pallet first, and then the vanilla, which was followed by the mellow sweet hint of coconut. With so many wonderful flavors, I just had to share this recipe with you guys. 

Yields about 8 large cookie sandwiches. 

Vanilla Coconut Cashew Cream

1 cup raw cashews

1 tablespoon raw honey

1 tablespoon virgin coconut oil

1-2 teaspoons filtered water

Chocolate Cookies

1 cup raw cashews

1 cup raw almonds

1/4 cup raw cacao powder

1/2 cup dried figs (or dates, pitted and chopped)

2 tablespoons raw agave nectar

1-2 tablespoons filtered water

Begin by making your cashew cream. Blend the cashews in a food processor until it resembles a coarse meal, then add the honey and coconut oil. Blend again, and add in a teaspoon of water at a time until the mixture is creamy (but still thick). Scoop the cashew cream into a bowl and set aside. Now in the same food processor bowl, start making your chocolate cookies by adding the cashews, almonds, and raw cacao. Blend until it is a coarse meal, then add in the figs (or dates) and agave. Blend until well incorporated and kind of crumbly. Now add in a tablespoon of water at a time until it forms a sticky and cohesive ball. Scoop two tablespoons worth of dough at a time, roll into balls, and place on a cookie sheet lined with parchment paper. Freeze the chocolate balls for 15 minutes, then remove and lay a new sheet of parchment paper over the top. Take a drinking glass and smash each dough ball into a flat disk about 1/4 inch thick. Spoon the cashew cream onto half of the chocolate cookie disks, and place an additional cookie disk on top to create your raw sandwiches. Store in an airtight container in the refrigerator.

Cinnamon Oatmeal Cream Pies

WARNING - these are highly addictive! You will not be able to make these cookie sandiwches once. Everyone will be asking you to make them over and over again. These are by far one of my most requested deserts I make. I baked for many years before becoming vegan, and have been going back through and trying to "veganize" my most favorite recipes. These vegan Little Debbie look-a-likes were a huge success. I am so excited to share this recipe with you guys! Unlike some of my other deserts, I would not call these healthy. Although they have oatmeal and flax seeds in them, they have quite a bit'o'sugar, so eat them in moderation (if you can).

Cinnamon Oatmeal Cookie Ingredients
1 cup (2 sticks) vegan butter, softened (I use Earth Balance)
1/3 cup cane sugar
1 cup brown sugar
1 teaspoon vanilla
2 flax eggs (2 tablespoons flax seeds soaked in 6 tablespoons of water for a few minutes)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 1/2 cups oats 

Preheat your oven to 350 degrees.

Make flax eggs in a cup and set aside to soak. Combine softened vegan butter, sugars, and vanilla in your mixing bowl and whip until fluffy. Next add the flax eggs, cinnamon, salt, and baking soda (in that order). Once combined (should look soupy) add the flour and oats, mix well. On a parchment lined baking sheet, scoop rounded tablespoons of the cookie dough and bake for 10 minutes. Let cool completely before making the vanilla buttercream below.

Vanilla Buttercream Ingredients
1/2 cup (1 stick) vegan butter, softened
2 cups powder sugar
1 tablespoon vanilla almond milk (or other nut milk, I'm not a fan of soy in this recipe)
1 teaspoon vanilla

I usually set out the stick of vegan butter used for this buttercream at the beginning when I am making the cookies so it is the perfect level of softness when I go to make this buttercream later. Otherwise you could just nuke it for a few seconds. Now, combine all the ingredients above in a mixing bowl and whip with a whisk until fluffy and free of lumps. You may or may not need to add more milk or powder sugar to reach your desired consistency, but it should be smooth enough to spread and thick enough to stay on the cookie and not make too much of a mess when you sandwich the second cookie on top.

Once you have created your sandwiches, keep them in an air tight container in the refrigerator until ready to eat! Scott and I love eating them cold, but they are delicious the second you make them at room temp too!