DIY Almond Milk — You'll Be Glad You Did
For those of us who grew up on dairy milk, the thought of drinking almond milk is just, well, nuts! But if you’ve ever tried it, you know how yummy it can be. And it can also be chockful of amazing health benefits.
Almond milk has no cholesterol, lactose, or saturated fat, and it’s a great source of healthy omega fatty acids. Check out this article from Organic Facts for more information on the amazing benefits of almond milk.
I’m sure you’ve noticed the many brands of almond milk available in your favorite grocery store, but, as always, I encourage label reading. Be wary of additives like carrageenan, which offers no nutritional value and can cause inflammation. And there’s no way to know how many almonds are in store-bought almond milk. According to Organic Authority, “Recent industry insiders admit that a half-gallon of almond milk contains less than a handful of actual almonds — a study of one brand shows that the milk contains a pitiful 2% almonds", which means it's full of fillers!
But no worries! You can easily make your own delectable drink! The recipe for making Almond milk is very simple, and the homemade version tastes smoother and fresher than anything you will buy in the store. My recipe will give you a creamy drink — with no preservatives or sugar. Even better? You’ll know exactly what you’re drinking (down to every almond) and what you’re not (we’re looking at you, carrageenan).
What you need:
1 cup blanched almonds (you can also use raw almonds but you will have to deal with the skins)
3 cups filtered water
1 vanilla bean or 1 tsp vanilla extract (optional)
A pinch of salt
A nut-milk bag or cheesecloth
What to do:
Put the almonds in a bowl and cover them with cold tap water. Set aside to soak overnight or for at least 6 hours.
Drain the almonds and put them in a blender.
Add the filtered water, vanilla bean or extract (if you’re using vanilla), and salt. Blend on high speed for 2 to 3 minutes to puree the almonds as much as possible.
Put the nut milk bag or the cheesecloth-lined strainer over a bowl and pour the blended almonds through the bag or cheesecloth. Gather the bag or cheese cloth and twist it to wring the liquid out of the nuts.
Discard the contents of the bag or cheesecloth. Transfer the milk to a covered container and refrigerate until you’re ready to use it or for up to 1 week; or freeze for up to several months.
