Alternative milks like almond, hemp, rice, and coconut are the way to go if you are lactose intolerant or dislike soy milk. Nowadays most store brands contain additives and preservatives that we don’t necessarily want to be putting into our bodies. It’s hard to know which brands to trust. For example, many popular brands contain carrageenan, a thickener that is often added to almond and coconut milk. Carrageenan is linked to intestinal and digestive problems such as ulceration and inflammation.
Optimal health comes from a clean gut. So, eat clean.
I like to make almond milk because it is delicious, simple and I can reuse the pulp for making baked goods after. I like to add almond milk to smoothies, overnight oats, or alone as a snack. Let’s get you started.
What you’ll need:
- 1 cup of raw almonds - soaked for 8-12 hours
- 4 cups of pure filtered water
- A vanilla bean
- A date or two depending on your taste
What you’ll do:
You will want to soak the almonds with ¼ teaspoon of sea salt in a bowl of filtered water for 8-12 hours. At the twelth hour, they begin to sprout. Nuts and seeds contain phytates (phytic acid) that are nutrient and enzyme inhibitors. In other words, without them we are able to digest and absorb the vitamins and minerals that the almonds hold.
After 8-12 hours, rinse them with clean water and dry them.
Toss them in a Vitamix or other high-speed blender with 4 cups of pure filtered water.
Optional for some sweetness, you can add a vanilla bean or a date or two.
Blend until it is smooth and creamy and there aren’t any chunks left.
Now, use a clean nut bag or small towel to strain over a bowl or a 2-quart Pyrex. Pour the milk into a glass jar and store in the fridge for 5-7 days.
You can always use the pulp for something else. The pulp contains fiber and nutrients. For almond pulp, you can dehydrate it on low in the oven or in a dehydrator. Once it’s dry, grind it up in a blender, food processor or coffee grinder and you got yourself homemade almond flour!