Whether you are sensitive to dairy, vegan or just expanding your culinary horizons, replacing cow’s milk with a homemade almond milk is a great step to better your health. Almond milk is high in antioxidants and a healthy alternative to cow’s milk, but without the worrisome effects on your hormones.
Sure, you can buy store bought but next time you are in your grocery store, look at the ingredients label. After almonds and water, you will see a bunch of preservatives and stabilizers to keep it shelf stable. One of these questionable additives will probably be carrageenan, a seaweed derived texturizer and stabilizer, which studies show causes inflammation and digestive problems. Yikes! Totally not health food! Since I drink almond milk almost everyday I don’t want that daily exposure to preservatives.
Making your own almond milk might be intimidating at first (it was for me!), but do it once and it will become as routine as boiling water. I’m not going to lie to you, the first time I attempted to make it at home it was a bit of a mess. I was unprepared and lacked the proper equipment. Today I will save you the mess and guide you through the process with a couple of necessary tools.
Here are the equipment you need to make a delicious almond milk:
- Strong blender – I love my Vitamix, but anything strong that can pulverize nuts is good.
- Nut straining bag – here is where I get mine.
- Glass jug, pitcher or mason jar to store your milk in the fridge.
One important step to making great almond milk is soaking the nuts overnight or for at least 8 hours to make them more bio-available. Soaking removes anti-nutrients such as phytic acids and makes them more nutritious.
Make it for the week and enjoy fresh almond milk in your smoothies, oatmeal and baked goods. I promise you will never want to go back to store bought. Convenience is a short term choice, redefine what is best for you!
In my video, I will show you step by step how to make the most delicious Almond Milk. Enjoy!
- 1 cup raw almonds, soaked overnight
- 4 cups filtered water
- 2 pitted dates
- 1 tsp vanilla extract
- pinch sea salt
- 1 tsp coconut oil, optional for added creaminess
Soak 1 cup of almonds overnight in two cups of filtered water overnight or for at least 8 hours.
Drain the water and rinse the almonds.
In a powerful blender, combine almonds, 4 cups water, dates, vanilla and coconut oil, if using, and blend for 2 minutes.
Line your jug with the nut bag, pour a small amount of the liquid into the lined jug and tie the string. Gently squeeze the bag from top to bottom to release the milk. Working in small batches continue straining the liquid into the jug.
Store in the fridge for 3-4 days.