Making your own almond milk does take more time than grabbing a carton at your store. But with planning and the basic tools at my disposal, the process takes me about 10 minutes a week. And you know exactly what's going into it. As for cost, I buy the 3lb bag of almonds at Costco for $19.99 +HST. The bag contains approximately 9 cups, making the cost per week (1 cup of almonds makes approximately seven 1/2 cup servings as per directions below) about $2.50.
What you'll need:
-Bowl and cover to store soaking almonds
-Nut bag (most kitchen stores sell reusable nut bags for a couple of dollars)
-Tall container to let almond milk drain into
-Clips to hold nut bag above drained almond milk
-Water (I use 4.5 cups of water. Add less to obtain a creamier almond milk, more in a thinner)
1. Place 1 cup of almonds in a bowl, fill bowl with water and cover. Let sit for 24 hours. (Soaking makes them easier to digest and softens them for blending).
2. Rinse almonds well.
3. Place almonds in blender and add 2.5 cups water.
4. Blend for 3 minutes.
5. Pour contents of blender into a nut bag suspended from the bottom of a container.
6. Add another 2 cups water to blender and mix to gather remaining almond milk and add to the container.
7. Allow to drain for about 5 minutes.
8. While holding bag edges, remove clips and lift above container. Hold closed the top and gently squeeze out the remaining milk.
9. Dispose of almond meal or use one of these suggestions to make use of it.
10. Pour almond milk into a container, cover and refrigerate.
Makes approximately 3.5 cups of almond milk. Store and use for up to a week. Contents separate, so give it a good shake before serving. I personally like my almond milk unsweetened and plain as I add it to my oatmeal or smoothies, but of course you can get adventurous and add other ingredients!
To clean the nut bag, turn inside out to rinse out pulp, add a couple drops of dish washing detergent, squeeze to lather, rinse well and air dry. Store in sealed plastic storage bag once dry.