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!
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
- 1/3 cup frozen strawberries (optional)
- 1/4 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.