Homemade Almond Milk

Have you ever tried fresh almond milk? I think it tastes so much better than store bought. This particular recipe calls for a touch more almonds than what most recipes call for. The addition of more almonds makes the milk creamier and more delicious. Almond milk will keep up to 4 days in the fridge or you can freeze it for later use. You will find the more often you make it, the easier it becomes. When I first started making it, I thought it was more pain than it was worth and now I find it very easy!

By making your own almond milk you are avoiding some of these common additives:

carrageenan - used as a thickener, derived from seaweed and may cause inflammation, it has ben linked to intestinal inflammation and cancer

natural flavors - an umbrella term for chemicals that were originally found in a naturally occurring source

ascorbic acid - a preservative that may have been grown using GMO corn

added sugar - if you buy the original almond milk, they typically contain added sugar

gellan gum and guar gum - seem to be safer thickeners versus carrageenan, however they have been linked to bloating, gas and other intestinal issues.

Almondmilk.jpg

Makes 30-32 oz. Total time 5-8 minutes.

Ingredients

1 1/4 cup raw almonds

4 1/2 cups filtered water

1 medjool date, pit removed

pinch fine sea salt

*you will also need a nut milk bag

Method

  1. Add almonds to a 32 oz mason jar, cover with water and soak overnight or at least 4 hours. If you soak overnight, place the jar in the fridge.

  2. After they have been soaked, drain out the water from the soaked almonds.

  3. Add all ingredients to a blender and blend till thoroughly combined. In a high speed blender, one full minute is sufficient. In a regular blender, I would blend it for about two full minutes.

  4. Place a nut milk bag in a medium sized bowl. While holding the nut milk bag open, pour the mixture into the nut milk bag. Squeeze the bag until you have removed all the milk.

  5. Pour into a 32 oz jar, secure the lid and store in the fridge for up to 4 days. You could also freeze it in ice cube tray to use as needed for recipes or smoothies.