I think it's pretty safe to say there are a lot of options for plant-based milks on the market today.

You've got oat milk, cashew milk, rice, soy, pistachio, hazelnut, hemp, and the list goes on and on.........

So, why then, would you want to go to the effort of making your own? I mean, if you haven't seen all the hilarious memes of desperate people spending all their time "milking" almonds every morning then what are you doing with your life? (Google it if you want a laugh ;) )

But anyway, there are actually tons of reasons that you might want to make your own. Firstly, the taste is so much better and you have complete control over whether you want to make it slightly sweet with a splash of vanilla or completely plain. Don't tell all the salt-ophobs but I also like to add a little pinch of sea salt to bring out the flavor.

Secondly, it's really easy to make and being able to do it yourself insures you won't run out at inconvenient times. Like when you're making your morning coffee. Did I mention how amazing this in in your coffee, by the way?

Third reason to make your own, it can be a lot cheaper depending on where you shop. It is hard to guarantee this due to the before mentioned availability of plant-based milks but if you do the math and don't waste the "pulp" then you'll probably find it very close. Which is the perfect segue to the last part of this post.

Okay, and one last thing before you go try this for yourself, don't skip the notes. I've always been annoyed/outraged by waste. Like when people cut off the crusts of bread and throw them away. Oh, or even worse, those kids who lick all the frosting off of a cupcake and leave the cake (or vice versa)!!! If you fit those categories then hopefully I didn't just offend you but seriously, there's NO reason to throw away the almond pieces left after making the milk. It's so easy to turn it into almond flour and save yourself an item on your next grocery list.

For the nut milk bag I used you can get it HERE -> It's not absolutely necessary but it makes things so much simpler and I really enjoy having it. Use the the code "sincerelytori" for a discount!

Homemade Almond Milk

Plant-based milk varieties are constantly growing these days, but there's still nothing like making homemade and it's so easy!

Ingredients

1 cup raw almonds
4 cups filtered water
2 -3 pitted dates (or 1 tablespoon of other desired sweetener such as maple syrup or agave) optional
1 teaspoon vanilla extract optional
1 small pinch sea salt optional

Instructions

Soak the almonds for 8 - 12 hours in just enough water to cover them. Drain and rinse them, then add them to a blender or food processor.
Add 4 cups filtered water and sweetener of choice (if adding); blend until the mixture starts to look very white and the almonds seem well blended
Fold open a nut milk bag or fine mesh strainer over a clean bowl and strain the pulp out of the milk. Store the milk in a sealed container in refrigerator for up to 10 days.

Recipe Notes

Before you go and throw away the almond "pulp", hold up. There's still plenty of things you can use it for.

Turn your oven onto it's lowest setting and line a baking tray with parchment or non-stick baking sheet.
Spread the almond pulp out onto the pan and place in oven to dry for 2 - 4 hours (or until completely dried out). Blend in a food processor or blender until very fine and use in any recipes calling for almond flour.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Superbowl Snack - Southwest Egg Rolls + Ranch Sauce
2. The Fluffiest Chocolate Chip Pancakes
3. Creamy Mushrooms + Broccoli Gnocchi
4. Healthy Cocoa + Maca Bliss Balls
5. Bowl Style Sushi!

Also, check out my recap of last year

1. Recapping 2018 for Gringalicious - Part 1
2. Recapping 2018 for Gringalicious - Part 2
3. Recapping 2018 for Gringalicious - Part 3