Homemade Almond Milk

IMG_5982Rich in selenium, manganese, magnesium, and vitamin E, almond milk is a heart-healthy delicious alternative to dairy milk.

Being vegetarians, we rely a lot on non-animal sources of protein and other nutrients in our house.  One of the main ways we do this is with nuts.  Lots and lots of nuts (and seeds).

Almonds, walnuts, cashews…pumpkin, sunflower, chia to name a few.

We switched from cow’s milk to almond milk nearly 3 years ago.  We’ve experimented with other store bought non-dairy milks, like soy and coconut.  I’ve never been happy with all the extra ingredients those milks have like carrageenan (a food additive derived from seaweed that could have negative gastrointestinal effects) and various thickeners and flavorings.  Almond milk tended to be the safest bet.  In our ongoing quest to move toward more organic products, I was surprised when I found that there doesn’t seem to be an organic almond milk out there.  I started to make my own which is surprisingly quite easy so I thought I’d share my recipe.

You’ll notice homemade almond milk has a different “mouthfeel” than the store bought version.  It’s a bit thinner, but still creamy and delicious. {Nut milk bags can be purchased on Amazon for about $5 to $9}

Almond Milk
Get ready to milk some almonds
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Ingredients
  1. 1 cup organic raw almonds
  2. 4 cups water
  3. Pinch of salt
  4. Sweetener of choice (optional) - 1 tsp agave or maple syrup or 1-2 pitted organic dates
  5. 1 tsp vanilla extract (optional)
Instructions
  1. Soak almonds over night in enough water to completely cover them.
  2. Drain and rinse almonds.
  3. Place in blender with water, salt and sweetener/vanilla if desired.
  4. If you have a high powered blender like a Vitamix, blend for one minute. If you have a standard blender, blend for 4-5 minutes (I used to need to blend for 5 minutes with my Ninja).
  5. Pour through a nut milk bag or cheesecloth into a glass storage container.
  6. You will have to squeeze the bag/cloth to really get all the milk out of those almonds.
  7. Refrigerate and enjoy within 3-5 days.
Variation
  1. We like to make blends of different nuts and seeds as well. Sometimes, I add 1/4 to 1/2 cup of the following - hemp seeds, unsweetened shredded coconut, or raw walnuts. I increase the amount of water accordingly. One favorite blend is 1 cup almonds and 1/4 cup walnuts (soaked overnight), plus 1/4 cup hemp seeds and 1/4 cup shredded coconut, blended with 6 cups of water, then strained.
  2. Reserve the leftover almond meal after straining it and use it as a one-to-one replacement for flour when baking.
The Running Mom http://the-running-mom.com/

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