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).
1 cup of organic almonds
10 cups of filtered water
1/4 tsp vanilla (optional)
1/2 tsp maple syrup (optional)
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!