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Author Notes: This is my homemade version of the Califia Farms brand Coconut Almondmilk. After trying the store-bought version, my thought process went something like this: OMG this is amazing... Why on Earth haven't I thought of this? Wait. I can make this at home. After I finished the bottle, I went straight to work re-creating the toasty, nutty, creamy treat. It's one of those recipes where the end result is SO MUCH greater than the ingredients alone. And this homemade version has none of the weird stuff (stuff like Sunflower Lecithin, Potassium Citrate, Natural Flavors, Gellan Gum, Carrageenan, Vitamin/Mineral Blend, Monk Fruit Concentrate. Like I said. Weird.) Pour on breakfast cereal and granola, use in baked goods in place of plain almond milk or dairy, or sip it straight. —Rebecca M.
Makes one quart
cup almonds (soaked overnight and rinsed)
cup large coconut flakes
pinch sea salt
- Preheat oven to 325 F. Toast coconut flakes for 5-10 minutes. Watch them closely, as they go from golden and toasty to burnt in an INSTANT.
- Combine soaked almonds,* coconut and sea salt in a blender. Pour in a quart of water. Blend thoroughly until mixture is completely liquid. Strain through a fine mesh strainer or nutmilk bag. Cheers!
- * A note about soaked almonds. Soaking makes the nuts much softer, so they're easier to blend into nutmilk. Soaking also releases phytic acid found naturally in nuts (and seeds, grains and legumes) which makes them much easier to digest. I like to soak almonds for about 8 hours with a pinch of sea salt. Strain and rinse soaked nuts, and you're ready to make this recipe!