Homemade Almond Milk
I love this recipe so so much. For many reasons. First of all, most almond milk (or cashew, or soy, or coconut) are made with lots of additives and other preservatives, as well as the most harmful ingredient of them all - carrageenan - a known carcinogen and gut irritant the my girl Vani (aka the food babe) talks all about here. Though this 'carrageenan' is derived from red algae - something that sounds rather innocuous, unfortunately it's not and it best to cut this irritant and carcinogen from your diet entirely (obviously).
Secondly, often good, natural, 'homemade' almond milk in specialty (often boutique) stores, is hugely expensive. It stinks!
Of course I want to be able to order almond milk lattes without asking to see ingredient lists in boxed almond milk from an annoyed barista, but that's just the way it is. In fact, it's the reason I'm drinking far less lattes and far more black coffee. Or I'll bring a small water bottle or jar of homemade almond milk to my coffee bar of choice. Call me crazy, call it self-preservation, but once you start making homemade nut milks, you may be converted as well. This is SUPER easy but it just takes a bit of pre planning and a willingness to spend a dedicated 5 mins, getting this luxurious milk. Yes you have to soak the nuts, no it's not the end of the world. Sometimes I'll put a little alert on my phone so I don't forget. It takes 30 seconds to do it and then just a little bit of time.
- 2 cups soaked raw almonds (or 1 cup raw almonds and 1 cup raw cashews) - soaked for at least 6 hours (I often soak mine overnight) in a big bowl of filtered water
- 5-6 cups filtered water
- 2 TBSP of raw honey (or maple syrup)
- Pinch of sea salt
- 1 1/2 tsp of vanilla extract
- 1 nut milk bag (I know I know)....try ordering these veggie bags at amazon. I love these and use them for making almond milk + storing veggies. Just throw 'em in the washing machine to clean.
- a bowl with an easy pour spout (so you don't have milk everywhere)
- Rinse soaked almonds (or almonds + cashews) and drain. Add to blender
- Add 5-6cups filtered water, 2 TBSP honey (or maple syrup), a pinch of sea salt, 1 1/2 tsp of vanilla extract, cover tightly and blend well. About 1 minute.
- Using a bowl with a spout (for easier pouring) and a 'nut milk bag' or strained bags (like the ones I share from amazon) carefully pour blended contents through strainer and into bowl. I like to pour a bit at a time. Yes, then as crazy as it is, you sort of 'milk' the almonds. Once you've gotten as much moisture out of them, and you've poured through all liquid from the blender. Carefully pour your new almond milk into a jar or pitcher and enjoy for about 10 days.
P.S. Yes there are things you can do with the dried almond reserves that will still be in the nut milk bag but no, I'm not quite sure what to do with them yet...post in the comments if you have any ideas!