HOMEMADE ALMOND MILK + WHAT TO DO WITH THE LEFTOVER PULP!
Does anyone else use cooking/baking as a way to procrastinate? I usually HATE procrastinating and typically get all of my schoolwork done days in advance (call me a nerd), but sometimes homework becomes a black hole and the only way out is to do something that makes my soul happy. So when I do procrastinate, it’s what I call productive procrastination. I’m the queen of it. It’s when I know I need to work on an essay for class, but instead draft 4 blog posts, reorganize my entire pantry and make homemade hummus, pesto AND peanut butter.
Or in today’s case, make so much homemade almond milk it barely fits in the fridge (shoutout to my roommates for not kicking me out by now for taking up so much space).
I’m going to just address this right away – no, making homemade almond milk is not cheaper than buying a carton of it. So why do I do it from time to time? Because you can’t get purer almond milk than when you make your own. Read the back of your almond milk and I promise you’ll see a lot of additives and weird gums. With my stomach issues I try to keep my consumption of added gums (which are in a lot of dairy free products because it acts as a binding agent) to a minimum because they can create inflammation in the gut. Obviously this is hard sometimes and there are weeks where I just do not have time to make my own, but in those cases I always buy Califia farms or The New Barn because their ingredients aren’t as sketchy.
But today I had the time (well… sort of) and whipped up A TON! And now with my new Ellie’s Best nut milk bags it’s easier than ever (use my discount code blondes10). I used to literally use my wire strainer, which still let some pulp through and there’s nothing worse than chunky almond (barf).
It’s SO simple and so worth it, because homemade almond milk is 100% tastier and creamier than anything you can buy at the store!
Wondering what to do with all of that almond pulp? (don’t just throw it away like I did the first time… I suck) Here are a few ideas:
Almond hummus: Christina (from Addicted to Lovely) is a genius and told me to do this. Throw some almond pulp, olive oil and spices of choice into a food processor and you’ve got yourself some chickpea-free hummus.
Even though making my own foods takes more time and I could easily buy a carton of almond milk or a container of hummus at the store, I genuinely LOVE getting to zone out in the kitchen for an hour or two and create them from scratch. Ever since I was little I’ve loved knowing where my food comes from and that hasn’t changed over the years. Knowing I’m fueling my body with healthy, wholesome, REAL food that I created myself is the best dang feeling!
Homemade Almond Milk
Homemade almond milk is creamier and more wholesome (YAY for no added gums) than any store-bought nut milk!
1 cup raw almond soaked in water (in the fridge) for at least 6 hours
4 cups water
2 tsp cinnamon optional add-in
3 soaked dates optional add-in
2 tsp pure vanilla extract optional add-in
Soak the almonds for at least six hours. Make sure there is enough water to cover the almonds by a couple of inches initially because they'll soak it up!
Put the almonds and water (and any add-ins) in a blender and blend on high for 2 minutes.
Pour into your Ellie's nut milk bag (over a large bowl) and squeeze out the liquid. Pour nut milk into jars and refrigerate for up to one week!
Ta-da! You've just made almond milk! Crazy how easy it is, right?!