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Note: This post was originally written here. But after a careful thought, I think it deserves its own post without being buried with other stuff.
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So finally, it was time to make my almond milk! I’ve soaked the almonds for about 24 hour already. I replaced the water twice yesterday because the water got a little cloudy and I didn’t want the almonds to get bad. Interesting how the almonds looked so plumped up after soaked for a day.

Rinse the water off and put everything in the blender. Add about 7-8 cups of water for 1 cup of almonds. My blender capacity was only 5 cups so I had to divide them in half (sorta).

Use a fine strainer to prevent lumps in the almond milk. I highly recommend using coffee filter to avoid having almond pulps in your almond milk. (I didn’t use it when making this but afterward I always use coffee filter)

Get the most out of it by pressing the ground almond with spoon.

What to do with the almond waste? I dehydrate it by heating it in my convection oven for about 4-5 hours in 150F (my oven’s lowest temperature) with the oven door slightly ajar.

Or you could dry pan fry with low heat setting on a skillet like I did and I think I like this method a lot better than using the oven.

There I got my own almond meal! My husband was teasing me if we are that poor that we had to conserve this almond waste…LOL.

Well here are some use of almond waste meal:
Breaded Fried Chicken Fingers

Almond Pancake

Grainless Crunchy Granola Cereal

The process might be a bit long but the pay off is you will get the most natural almond milk without any unnecessary ingredients like the store bought ones. Besides, nothing beats the taste of FRESH almond milk!

This step by step of making of homemade almond milk is from Novel Eats Simply Vegan.

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