Homemade almond milk is a great alternative to dairy or soy based milk products. When it comes to non-dairy milk alternatives, many store bought options are not the healthy alternative that they are made out to be. Store bought almond milk is usually loaded with added sugars, preservatives, vegetable oils and thickeners. This also goes for rice milk, oat milk and soy milk too.
I really encourage all of my clients to make their own almond milk. I find that most clients are taken back at the suggestion of making their own milk. The thought of making a milk seems like a really complicated process. That is until I explain how easy it actually is, AND how much better home made almond milk TASTES!
So I really encourage you to give it a go. You can make it as required so that you always have a fresh batch in the fridge. Store it in an airtight container and it will stay fresh for around 3 days. Just give it a little shake before using.
Oh, and don’t throw away the almond pulp. This is a precious source of protein and can be incorporated into bliss balls, it can be dried out to make almond meal, or added to soups, smoothies or juices for added protein.
- • 1 cup almonds raw or blanched
- • 3 cups water plus more for soaking
- • dash natural vanilla extract optional
- Place the almonds in a bowl and cover with filtered water to soak. Allow the almonds to soak for a few hours or overnight.
- Drain and rinse the almonds.
- Place the almonds in a food processor or blender. Add 2 cups of water. Process until it is well combined.
- Use a nut bag or clean tea towel, strain the nut milk into a bowl. Squeeze the pulp to squeeze out excess milk.
- Store the milk in an air tight container in the fridge for up to 3 days. Store the left over pulp in the fridge for a few days or until you are ready to use it.