Homemade almond milk contains only 2 essential ingredients: organic almonds and filtered water.
After making it for yourself and realising how easy it is, how fresh and delicious it tastes and how much money you save, there really is no turning back! Making your own almond milk also allows versatility of adding favourite sweeteners and flavours, such as dates, vanilla, cinnamon or cacao, and it is very economical.
1 cup organic almonds (soaked overnight in water)3 cups filtered water
1 tbsp cacao powder2-3 medjool datesPinch of cinnamonPinch of nutmegPinch of sea saltVanilla bean powder
- After soaking the almonds overnight (or for at least 4 hours) place the almonds, along with all other ingredients in a high power blender.
- Once the ingredients have blended, strain the milk using a nut milk bag (can be purchased at most health food stores, otherwise just use a regular strainer) to strain the ‘pulp’ *
- That’s it! The milk can be stored in the fridge for 4-5 days.
*This ‘pulp’ is a very similar texture to almond meal so we like to keep it and use it for raw cake/tart bases
Why make it yourself?
Making fresh almond milk is an example of creating a food close to the source with minimal processing and therefore retaining maximum number of natural nutrients derived from the almonds themselves. Commercial brands, even organic, are highly processed and stored in aseptic cartons, depleting nutrients which are then replaced by adding synthetic vitamins (which may even be harmful). Some also contain sugar, sweeteners, oils, preservatives and/or gums.
Homemade almond milk is plentiful with vitamins, including antioxidant vitamin E; minerals, including calcium; essential fatty acids and protein. Soaking almonds, as required for making almond milk, increases the digestibility and bioavailability of these nutrients.