Almond Milk

Why is cow’s milk still treated as normal? Yal takes the question on with some humor, then shows how little it takes to replace it: almonds, water, a pinch of salt and a blender.

The milk in the carton has a history. A cow gives milk because she has had a calf, so dairy cows are made pregnant again and again, and their calves are taken from them soon after birth². Dairy also takes land and water, and produces methane¹. And the milk itself was made for a calf. Humans are the only species that routinely drinks the milk of another species, and keeps drinking it long after weaning.

Homemade almond milk costs less than a carton from the shop, and you decide what goes in it. The scale below lets you make it as light or as thick as you like.

The Recipe

Ingredients

• ½ cup almonds (soaked)
• 4 cups water
• Pinch of salt

Instructions

1. Soak nuts in water overnight
2. Drain the nuts and wash them
3. Put in the blender
4. Add a pinch of salt
5. Add water (see scale below)
6. Blend until smooth
7. Set a fine mesh nut milk bag over a large glass bowl and pour in the blended mixture. Gather the bag at the top and gently slide your hand downward to form a compact ball. Slowly twist and squeeze to extract the remaining liquid. The leftover nut pulp can be composted, saved for another recipe, or discarded.
8. Transfer the nut milk to glass jars, seal tightly, and refrigerate for up to 4 to 5 days.

Optional add-ins

maple syrup, medjool dates, cinnamon, vanilla extract, cacao, or any other sweetener/spice to taste

Creaminess Scale

• ¼ cup nuts to 4 cups water This ratio is closest to store-bought milk in terms of macronutrients, but the texture is thin with a slightly watery taste.
• ½ cup nuts to 4 cups water This is my preferred ratio and comes closest to store-bought milk in mouthfeel. The result is creamy yet light, easy to drink, and versatile enough for coffee, tea, and any recipe calling for non-dairy milk.
• 1 cup nuts to 4 cups water A commonly recommended ratio in many online recipes. It yields a thick, creamy milk, though I find it a bit heavy for drinking on its own. It works very well in coffee, tea, or smoothies.
• 2 cups nuts to 4 cups water This makes an extra-thick, creamy milk that works best as a heavy cream or coffee creamer substitute. I recommend halving the recipe (1 cup nuts to 2 cups water) to avoid excess milk that may spoil.

Additional Notes

Soaking softens the almonds, so they blend smoother and the milk comes out creamier³.

Nutritional Information

Per Batch (~1 L)

Calories: ~415 kcal
Protein: ~15 g
Fat: ~36 g
Carbohydrates: ~15 g
Fiber: ~9 g
Calcium: ~190 mg
Iron: ~2.7 mg
Magnesium: ~195 mg
Vitamin E: ~18 mg

Per Serving: (1 cup | 240ml)

Calories: ~104 kcal
Protein: ~3.7 g
Fat: ~9 g
Carbohydrates: ~3.7 g
Fiber: ~2.2 g
Calcium: ~47 mg
Iron: ~0.7 mg
Magnesium: ~49 mg
Vitamin E: ~4.5 mg