Last week I decided to make homemade almond milk for the first time. Have you ever done it before?
The process seemed simple enough: 1.) Soak almonds overnight. 2.) Blend soaked almonds with water. 3.) Strain. 4.) Sweeten and flavour as desired. Straightforward, right? So I jumped right in!
Next thing you know I'm fumbling with thousands of layers of cheese cloth and a litre of unstrained almond milk, suddenly having 2 hands just IS NOT ENOUGH, there’s varying degrees of strained almond pulp covering every surface, strainer, and bowl I own, and there are soggy balls of almond-caked cheese cloth littering the counters.
It’s all worth it though, because at least after all that work, and all those almonds, and all the cleaning up I’ve still got left to do, atleast I have 1 delicious cup of fresh, creamy, homemade almond milk.
WAIT. ONE cup!? From a recipe that was supposed to make 1 litre??
Oh right! The other 3 cups have been evenly distributed throughout my entire kitchen.
I learned 2 valuable lessons during my first battle trying to make almond milk. Cheesecloth is the WORST and you should definitely invest in a nut milk bag.
After a recipe disaster like this, I'm usually too put off to make the recipe for a very long time. But, sometimes you find inspiration in unexpected places and THAT is how I ended up making this recipe! This idea was inspired by my favourite moisturiser, Ayushi’s Facial Glow Lotion, which relies on potent natural ingredients like almond and raspberry oil.
I've had my share of skin issues over the years and I have tried A LOT of products in an effort to correct them. Tons of heavy creams, light moisturizers, oils (coconut, jojoba, olive, almond), organic and natural creams and lotions, and heavily processed lotions with dozens of ingredients I know nothing about.
I have tried them all, and this organic vegan lotion, made with real, simple ingredients (like sweet almond oil, lavender oil, cocoa butter, geranium oil, rose water, raspberry oil, and aloe vera gel) is the best one I've ever tried.
It’s light and quick to absorb but intensely hydrating. It feels great on your skin because it’s moisturizing but not at all greasy. It’s all organic, completely vegan and cruelty-free. Yay!
Every one of Ayushi’s lovely products is completely free of:
- parabens, petroleum, and formaldehyde
- artificial dyes and synthetic fragrances
After falling in love with the new texture and tone of my skin after using Ayushi’s raspberry almond lotion for 6+ weeks, I wanted to find out more about how these two ingredients can affect our skin:
- Raspberries are rich in antioxidants, vitamins A, C, and E, which slow aging and cell damage. The seeds are high in Omega 3 & 6 fatty acids that help to soothe dry skin.
- Almonds are also rich in antioxidants like vitamin E which will protect your skin from cell damage, like exposure to harmful UV rays. Almonds contain hefty doses of protein and Omega-3 fatty acids.
With such great results applying these ingredients topically, I figured, why not turn them into something delicious and drinkable?
I really wanted to create a sweet, creamy and slightly tart raspberry almond milk to enjoy in smoothies, or along with granola or oatmeal. The bright flavour and pretty pink hue ought to brighten any grey winter morning!
This homemade raspberry almond milk is sweet, a teensy bit tart, and deliciously creamy. You can choose any natural sweetener you like, I chose coconut palm sugar (which was lovely!) but maple syrup, agave, or even dates would all be nice choices too!
This post is sponsored by Ayushi. We love this company for it’s lovely cruelty-free vegan body care products made with high quality organic ingredients and no GMO’s, artificial dyes or fragrances. Use code veganlove2015 to receive 20% off of your 1st order. Thank you for supporting the brands that support I Love Vegan!
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Raspberry Almond Milk
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 litre 1x
- Category: Drinks
- Cuisine: Vegan
This homemade raspberry almond milk is sweet, a teensy bit tart, and deliciously creamy. Enjoy in smoothies, or along with granola or oatmeal -the bright flavour and pretty pink hue ought to brighten any grey winter morning!
- 1 cup raw almonds, soaked overnight
- 3 cups filtered water
- 1 cup frozen raspberries
- ⅓ cup frozen strawberries (optional)
- ¼ cup coconut palm sugar (or preferred sweetener: maple, agave, dates, etc.)
- Soak almonds overnight
- Combine almonds and water in your high-speed blender (vitamix, blend-tec, etc.) and blend on high for 3-5 minutes.
- Strain using a nut milk bag.
- Blend strained almond milk with frozen berries and sweetener of choice.
- Strain though a MESH strainer and refrigerate.
Super easy and delicious!! I took the skin off my almonds after soaking and I used a strawberry, raspberry, blueberry mix. I used 6 dates to sweeten. SO good!! Thanks for the recipe:D
That blend of berries sounds so lovely Krys! I'm glad you enjoyed it 🙂
I absolutely love this recipe! I was just wondering if there was a way or a recipe in which I could reuse those almonds after they were blended. Thanks 🙂
Hi Jade! I don't have a recipe that specifically uses the almond pulp, but if you google somethine like "using almond pulp" you should find some good ideas!
I've used a Bodum / french press to strain the almond milk with no mess! Just be careful about how much you pour in at a time!
Wow! THANK YOU! I will try that next time for sure 😀 Thanks Rebecca!
Gwen @ Delightful Adventures
GORGEOUS photos! I have been wanting to try making my own almond milk for a while now but I have to still buy the tools I need. Like the nut milk bag! And that lotion looks great. Going to check it out!
Thanks Gwen! Now you can be prepared before you have a disaster in your kitchen! 😀
I have been tempted to make almond milk.... But regularly make a HUGE mess, this may be something I leave to the pros.
Haha, yes perhaps! I seem to be disorganized in most parts of my life so maybe this was extra difficult for me, haha! 😀
Ok, I really have a craving for fresh raspberries now, and what a beautiful combination with the almond milk. I will support Ayushi. It seems like an ethical company with quality products. Thanks for letting us know about such alternatives.
Love your story of kitchen chaos too!
Thanks Cheryl! I think you'd love Ayushi's products (especially this one!) And I could eat fresh raspberries ALL DAY (yet ANOTHER reason to return to BC!)
Almonds are soaking as I write this. I want this for breakfast so badly!
Is that your homemade granola?
Yay! And yep, that is my homemade protein granola - recipe coming up by Friday at the latest!