Homemade Almond Milk
- 1 cup raw almonds, soaked overnight in room temperature filtered water
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla bean powder, or 1/2 teaspoon vanilla extract (optional)
- 2 dates, pitted and soaked for 5-10 minutes (optional)
- 1 teaspoon chyavanprash (optional medicinal herb boost)
- 4 cups filtered water
Prep time: 5 min. | Cook time: 5 min. | Total time: 10 min.
- After soaking the almonds overnight, drain and add them to a blender with the salt, vanilla (if using), and dates. Add chyavanprash, if using.
- Add the 4 cups of filtered water and blend until creamy, 2 to 3 minutes.
- Strain with a cheesecloth (by placing it over a large bowl) or a fine-mesh strainer. Squeeze or press until all of the liquid has come out. The remaining pulp can be saved for other uses (for example, dried and used as flour for baking), or it can be composted or discarded.
- Store almond milk in an airtight container or bottle in the refrigerator for up to five days.
Our lives are busy, and as such, we've incorporated as many forms of convenience as possible. While it makes sense to reduce stress by putting systems in place so things feel automatic, sometimes it feels like the conveniences that were created to make life easier are only allowing us to pile more on our plates. For me—and you might find the same—it's still vital to slow down and to be as mindful and intentional in any way I can. I find making things by hand is one way to do that.
Homemade almond milk can seem daunting or time consuming, but the actual hands on time is quite minimal. Though you'll also have some clean up to do, the benefits you get from this ojas boosting drink is absolutely worth it.