Homemade Almond Milk
More and more people these days are switching out their cows milk for non-dairy alternatives such as nut, soy, coconut, or hemp milk for various different reasons but the main reason I see people switching is for their health.
Many people have trouble digesting and utilizing the protein and or sugar in cows milk which can lead to digestive symptoms, inflammation, and an aggravation of symptoms in autoimmune conditions. If your health is the main reason for switching to almond milk for example, you may want to re-consider buying store bought nut milks as they often contain additives, preservatives, sugar, and not a whole lot of actual almonds-some claims stating they contain less than 2% almonds.
Not to worry, making your own almond milk is so easy and it tastes SO much better! All you need is a blender, almonds, and a nut milk bag.
Homemade Almond Milk Recipe:
- 1 cup almonds
- 1 tsp sea salt
- Filtered water
- 1 tbsp raw honey (or maple syrup for vegan variation)
- 1 tsp vanilla extract
- Nut milk bag
- Soak the almonds in 2 cups of filtered water with a pinch of sea salt overnight in a glass, ceramic, or stainless steel bowl
- In the morning strain the almonds and blend on high with other ingredients until you don’t see any particles of almonds anymore
- Pour into the nut mylk bag over a large bowl and squeeze out all the liquid
- Transfer to a glass container and store in the fridge for up to 3 days
- Conserve the almond pulp and store in the fridge or freezer for later use in homemade energy bars, grain free crackers, or nut cheeses.
This method can be used with any nut or seed to create different kinds of milks. I especially love to use cashews for a very rich and creamy milk and the pulp works really well to make a non-dairy cheese substitute-try subbing it for the sunflower seeds in my sunflower cheese recipe.
Hope you enjoy!
Local Health’s Holistic Nutritionist