Making your own almond milk is admittedly not a penny pinching move. It does, however, yield and exceptionally yummy milk that is free of preservatives, thickeners, and other weird stuff.
When my fridge is stocked with homemade almond milk, the possibilities for healthy snacks for my son seem endless. Chia pudding, acai protein smoothie, 3-ingredient buckwheat crepes, or just a plain glass of milky goodness. I can’t help but feel a little bit funky about feeding my child something I’ve made with store-bought unsweetened almond milk–so often times I just won’t make anything that calls for milk at all. Luckily, since making almond milk is SO easy, there is no reason I can’t have access to the fresh stuff 24/7.
If you haven’t already tried homemade almond milk, you are in for a serious treat.
What you’ll need:
- raw almonds
- a pinch of pink himalayan sea salt
- high powered blender (Vitamix is a good choice)
- a nut milk bag
- medium size glass or stainless steel bowl
- 5 minutes
Soak two cups of raw almonds in filtered/fresh spring water overnight with a pinch of sea salt. *
Dump into blender along with 6 cups of water.
Blend for 2 minutes.
Strain through a nut milk bag over a bowl.
If you would like to sweeten your milk, now is your chance to do it. Add sweetener of choice and strained milk to blender and blend! If using dates (favorite choice) allow them to soak in the milk for about 10 minutes before blending. You can also add as much vanilla as you like.
Store in your favorite glass jar for 3-4 days.
* Soaking almonds overnight deactivates the enzyme inhibitor that makes them difficult to digest. It also increases the amount of nutrients and vitamins your will be able to absorb.