Plant milk is really easy to make, so it would be a shame not to make your own at home. In this recipe I will show you how to make hemp and almond milk with only three ingredients. I will also describe how to make a pure hemp milk as a nut-free version.
This hemp and almond milk is a delicious plant-based, dairy-free alternative to milk. Its mild, nutty flavour makes it a great option to combine with coffee, or use in any recipe that calls for milk.
Ingredients for the homemade hemp and almond milk
For making this delicious plant milk, you will only need three ingredients:
- hulled hemp seeds
Almond and hemp combination is one of my favourites when making plant milk at home. Almonds are really mild in flavour and a great staple for homemade plant milk. Hemp seeds will add a lot of creaminess to it.
Also, combining the two really makes the perfect, mild flavour that doesn’t stand out – this nut milk doesn’t taste too much either of almond or hemp. Therefore it is a great milk for adding to coffee without taking over with its flavour.
Even though almond and hemp will give you a really tasty plant-based milk when combined, hemp seeds alone are a great option too! If you need to avoid nuts in your diet, don’t worry – with this recipe you can make a 100% hemp milk that is equally delicious.
Just follow the same steps that are written in the original recipe, and substitute the almonds with more hemp seeds.
How to make hemp and almond milk
Making your own plant milk is beyond easy, and takes less than five minutes. These are the basic steps for making hemp and almond at home:
- put the hemp seeds and almonds into a blender and add water
- blend until you get a completely smooth mixture (in a high-speed blender that will be after about a minute, in regular blenders maybe a couple of minutes).
- strain the milk through a kitchen cloth or a cheesecloth to remove the pulp and get a smooth liquid
- store in the fridge in a sealable glass bottle for up to five days.
It is a plus if you have a high-speed blender, because it will break down hemp seeds and almonds really well and help you get a really creamy plant milk. If you have a weaker blender, you can blend for a bit longer.
The leftover pulp can be used in some recipes, for example to make some easy cookies, some cake or bread.
In this recipe you can use raw, dry almonds, but if you have some extra time, you can activate them by soaking for 6-8 hours. I used to do this regularly in my raw food days, now I don’t really prioritise soaking that much.
Soaked almonds will be softer though, which helps a lot if you don’t have a high-speed blender. They will get broken down more easily, giving you a really smooth and creamy plant milk.
Recipes with homemade almond and hemp milk
Your homemade plant milk will go great in these recipes:
- Chia breakfast bowl
- Vegan spelt flour crepes
- Fluffy oatmeal pancakes
- Oven-baked sweet potato doughnuts
- Strawberry chia pudding
- ⅓ cup hulled hemp seeds
- ⅓ cup almonds
- 3 cups water
- Put the almonds, hemp seeds and water into a blender.
- Blend until you get a completely smooth, creamy and milky texture (about a minute in a high speed blender, or about three minutes in a regular blender).
- Strain the milk through a cheesecloth or a kitchen cloth and squeeze well to get all the liquid that you can.
- Store the milk in a sealable glass jar or bottle. It will last for up to five days in the fridge.
- I like to use a high-speed blender whenever I make plant milk. It will blend the nuts and seeds really well and give you the creamiest result. If you are using a regular, slower blender, you can blend for a bit longer (a couple of minutes will do).
- You can use raw, dry almonds just as they are, or soak them overnight. Soaking will make them softer and easier to blend, which is a big plus if you are using a weaker blender.
- The leftover pulp after straining the plant milk can be used as an ingredient to make cakes or cookies.
- You can follow this recipe to make a nut-free, 100% hemp milk too. Just substitute the almonds with more hemp seeds.
- If you’d like to get a thicker and creamier plant milk, you can use less water. Or, if you prefer it even thinner, add more water to the recipe.
- If your plant milk starts fermenting in the fridge, it will taste sour - at this stage it is obviously not a great choice for putting in coffee, but you don’t have to toss it. It can still be used instead of water in many baked goods recipes, such as breads, pancakes, sponge cakes or cookies.