The Veggie Table: Homemade Almond Milk by Janel Ovrut Funk in The Veggie Table, April 14, 2012
The thought of making my own almond milk always seemed so cumbersome and unnecessary to me. But desperate times call for desperate measures: When I realized we forgot to pick up our weekly carton of almond milk at the grocery store, and I needed some milk for my cereal and tea, I decided to take measures into my own hands.
After a quick Google search for instructions, I simply blended a cup of raw almonds with four cups of water in my Vitamix. I didn’t even strain out the pulp – just poured it right over my cereal. I was instantly sold on the ease of preparation. The next time I wanted to make almond milk, I planned ahead by soaking my almonds. Soaking almonds for at least an hour, or overnight if you have time, is beneficial because it makes them softer to blend. Soaking also releases enzymes in the nut that makes them easier to digest and releases healthful nutrients.