Making homemade nut milk (or mylk as we refer to it when talking about non-dairy milk) sounds complicated and time consuming, we know. Reality is, it doesn’t have to be either of those things, and we’ve found a way to make the process even more efficient. We love a kitchen gadget that has many uses, so when we discovered that a french press is a great alternative to a nut mylk bag, which is what is typically used, we were excited to pass on the tip.
While there are lots of options for store-bought non-dairy mylks (which we often buy too if we’re in a pinch), there’s no question that homemade nut mylk tastes better and isn’t totally watered down like many of the store-bought brands. Making your own also ensures that you avoid additives like cane sugar and carageenan, a common food additive found in nut mylks that is used as a thickener or emulsifier, but can be destructive to the digestive system.
So, if you have five minutes and a french press, try out our simple recipe for French Pressed Almond Mylk, which will keep in the fridge for about three to five days.
1 cup raw almonds (soaked overnight)
3 cups filtered water (include more or less depending on how thick you want the mylk)
A pinch of vanilla powder or 1/4 tsp extract
A pinch of cinnamon
1 tsp maple syrup or a pitted date (optional)
Pinch of sea salt
1. Soak almonds overnight in water (this makes them sweeter and more digestible)
2. Drain and rinse almonds
3. Combine soaked almonds and filtered water in a blender
4. Blend for about 1 minute
5. Pour mixture into french press, let it settle for a few minutes
6. Slowly begin to press down to separate the almond mylk from the pulp
7. Once it’s pressed as far as it can go, pour the strained mylk back into the blender
8. Blend with sea salt, cinnamon, maple syrup or date
9, Chill and enjoy!
* Hint: You can save the almond pulp to later substitute for almond meal when baking
Photos by: Sisi Jiang