how to make almond milk

Getting back to basics with this homemade Almond Milk recipe. Convenience food is great, but it also comes with unwanted chemicals, gums and unnecessary ingredients. This is a simple recipe, that takes minutes to make, eliminates what you don’t want to eat and gives you a healthy milk alternitive for so many uses.I use Almond Milk in smoothies, savory recipes and simply as a milk subsitute for cereal.

Almonds are easily available, and for this applcation, I always choose organic and raw. it really is as simple as blending up almonds and water. The only step you can’t skip in this process is straining the nuts from the water after blending. If you want to spice things up, you can add sweetness and flavorings, the recipe is up to you.

For something a little extra, I added a couple dates for sweetness and vanilla for flavor (honey, maple syrup, cinnamon would be good choices too). The result is a rich smooth milk alternative that is easy and inexpensive to make. If you know you are going to make Homemade Almond Milk, the night before, soak almonds in water and leave them to sit.

HOW LONG WILL HOMEMADE ALMOND MILK LAST?

Homemade almond milk will last for up to 3 days in the fridge, though it’s best fresh. So I don’t recommend making a large batch or more than you’ll think you’ll use in a couple of days. And it’s so easy to make when needed, there’s really no need to make extra!

WHY SOAK?

Most nuts, seeds, grains are covered in natural chemicals… Enzyme inhibitors and toxins. By soaking the nuts, a very simple process, these chemicals won’t inhibit your body’s ability to absorb nutrients, but will allow the body to process the essential minerals from them & It makes them easier to digest and improves their flavor! It also makes them taste so much fresher and cleaner when you soak. Win, win

INGREDIENTS

• 1 cup soaked organic raw almonds

• 4 cups filtered water

• 1-2 dates (optional)

• 1 vanilla bean (optional)

• Pinch of Himalayan sea salt

DIRECTIONS

Using a high powered blender (my favorite that I can’t live without)

• Soak your nuts and vanilla bean (if you are using one) Overnight is best

• Discard soaking water and rinse your nuts and the vanilla bean.

• Place soaked nuts, the whole soaked vanilla bean (you can chop it up or split it open if you prefer) dates & a dash of sea salt and 4 cups of water in a blender.

• Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.

• Strain milk through a nut bag and squeeze into a bowl. (I use this)

• Store in a glass jar or container in the refrigerator for up to 3 days