Things have been a little nutso in the Shook-Gershkovich household. My husband and I just gutted our lawn (it was a disaster), laid a new concrete path and porch, and now we’re installing a sprinkler system (when I say we, I mean my husband, obvs). Then we’re planting grass and all sorts of flowers to try and spruce this place up a bit.

Since we’re spending more money on the front lawn I’ve been looking for ways to save elsewhere. Usually I love to buy MALK organic almond milk (if you’re wondering if MALK is worth it, it is!), but it’s quite a bit pricier than other almond milks. I decided to make my own almond milk at home to be more economical and let me tell you, it’s equally as delicious as MALK.

I love making almond milk at home because it’s really easy to do, and I love that you’re in control of the ingredients that go in. I use organic almonds, filtered water, and don’t have to add gums and thickeners which can cause digestive issues (read more about gums and thickeners in my 2-Minute Hemp Milk post).

Ingredients:

1 cup of organic almonds

10 cups of filtered water

1/4 tsp vanilla (optional)

1/2 tsp maple syrup (optional)

Method:

• Soak almonds in 5 cups of filtered water over night or for 8 hours

• Strain the almonds from the water they were soaking in

• Add almonds to your Ninja blender

• Cover with remaining 5 cups of filtered water

• Blend for approximately 60 seconds

• Pour nut mixture into an Ellie’s Best strainer bag and squeeze all the liquid out of the almonds

• Add vanilla and maple syrup to the liquid and stir

• Store in the refrigerator up to 5 days

DIY ALMOND FLOUR

Wondering what to do with the leftover blended almonds? Spread them out on a baking sheet and bake them in the oven on 200 for 2-3 hours until the almond meal is no longer damp. Use it in your favorite baked goods!