Over the last few years, nut milks have gained in popularity as a healthy alternative to dairy milk. One only has to take a (long) drive through central California to observe miles and miles of almond tree farms to understand what the market is now demanding. For those of us with special dietary needs, the addition of thickeners in nut milks—xanthan gum, guar gum and carrageenan to name a few—leaves us with just as much digestive troubles as if we had just drank a glass of cow’s milk—and so it becomes not just beneficial for us to make our own, it becomes necessary.
Plus, nothing tastes fresher!
Almond milk is the most affordable to make, however, you can substitute hazelnuts, pecans and even hemp (which is not a nut) with great success. Use as a healthy substitute for milk in almost any recipe.
TIP: You can have a continuous supply of fresh Almond milk by soaking/prepping a jar of nuts every—or every other— night.
Fresh and Easy Almond Milk.
The soaking time is not included in the recipe prep time.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- YieldSlightly over 4- 8 ounce servings
Ingredients
For the Almond Milk
- 1 cup raw, nonGMO almonds*
- 3 cups warm filtered water to cover
- 1/4 tsp salt
Method
- Take a quart size mason jar and fill almonds to the 1 cup (8 ounce) mark
- Sprinkle with salt and fill with warm water, leaving an inch or two at the top
- Stir and set on the counter away from direct sunlight
- Let rest for a minimum of 8 hours, preferably longer
- When ready, rinse really well with cold water in a colander to remove the phytic acid
Blending the almond milk
- Add 36 ounces of cold filtered water to a high-speed blender
- Add soaked and rinsed almonds to the blender, cover tightly, and blend on high speed for 60 seconds
- Pour through a nut-milk bag and into a 2 quart pitcher (or large bowl that’s easy to pour out of)
- Close the top of the bag and begin to carefully knead and squeeze the pulp to extract all of the milk
- Discard the pulp
- Pour the fresh milk into a large pitcher (or a 24 and 12 ounce mason jar), secure lids, and refrigerate.
- Use within 3 days.
Why soak?
Nuts, along with seeds, legumes and grains, contain substances that interfere with the body’s ability to absorb nutrients. soaking improves their nutrition. Raw nuts (grains, legumes and seeds) contain moderate levels of phytic acid and enzyme inhibitors which make them had to digest. If you already have a compromised GI system then it’s a good idea to soak your nuts (seeds, legumes and grains) before consuming.
*If you are Celiac, make sure you buy your almonds from a reputable source and not in the bulk section.
