At Good Deeds Market, we believe that less is more, especially when it comes to our almond milk. No more single-use plastic jugs with ingredients that we can't pronounce. Therefore, on Mondays, we make milk. It's easy, good for the planet, better for us, and tastes so much better than store bought nut milk.
- Raw organic almonds
- Filtered water
What You'll Need:
- Re-usable milk jug or pitcher for milk storage
- Re-usable container for soaking overnight
- Re-usable container for almond meal storage
- 1 sheet pan
- Organic cotton nut milk bag
- 1 bowl
Put 1.5 cups of raw organic almonds into a jar with just enough filtered water to cover them by about 1/4 of an inch.
Cover the jar with a silicone food cover and leave them to soak in the refrigerator for at least 8 hours. We normally prep the night before we are about to run out of milk to make sure it is ready for the morning. Soaking the nuts softens the outer layer making them easier to digest and yields creamier more satisfying milk. Soak the nuts for up to 2 days for the best results.
Strain and rinse the almonds before tossing them into a blender.
Add enough water to fill your milk jug and puree.
Set up your milk bag over a bowl. Tip: use a bowl with a spout to help transfer the milk into the milk jug.
Pour pureed milk mixture into the milk bag.
Squeeze, twist, squeeze...keep squeezing until there isn't anymore liquid. Then ask someone else in your household to see if they can squeeze anymore milk out to make sure you got every last drop!
Transfer the milk from the bowl to the milk jug of your choice. Try not to cry over any spilled milk. Tip: use a bowl with a spout to help with a more seamless transfer.
If the jug isn't all the way full, you can put the pureed almonds back into the blender with more water and repeat the process.
If you have too much milk, make yourself a latte, or pour it into another container.
Zero-waste almond milk means it's time to turn those leftover nuts into almond meal. Preheat your oven to 110°F. Pour the nuts from the nut bag onto a sheet pan and use a fork to break up the clumps until it is spread evenly.
Dehydrate for 3-6 hours.
Clean your blender with a zero-waste dish soap and biodegradable sponge.
Once the almonds feel nice and dry, put them back in the blender and puree one last time.
Voila! Now you have almond meal.
Now go find something to bake! Need ideas? Stay tuned for our almond meal crumble recipe perfect for topping a homemade banana whip bowl.