You could say that almond milk was my gateway to a healthier lifestyle.
I wanted to get in shape, so I started a 90-day exercise program. There was a meal plan that accompanied the workout DVDs, and I decided to give it a shot. The recipe booklet used words like “detoxify” and “recalibrate,” but the basic idea was to swap processed foods for fresh, nutrient dense, real foods. Up until that point, my idea of healthy food was anything that said “low fat” on the package. I wasn’t even sure what “processed” meant.
The Dynamic Eating Plan, as it was titled, seemed pretty restrictive, and it included a number of ingredients that were foreign to me at the time. Kale? Turmeric? Almond milk? I was skeptical my taste buds would comply. I mean, what was wrong with good ol’ cow’s milk, anyway? (Fat free, of course.) Then one night at a friend’s house, I noticed a carton of Almond Breeze in her fridge. I asked for a sample, and to my surprise, it was pretty tasty! Little did I know this would kickstart my clean eating journey, and soon I’d be making fresh almond milk in my own kitchen.
Homemade almond milk tastes a little different than store-bought. If you read the labels, you’ll find that most brands contain more than just almonds and water, which is all you really need. Dates, vanilla bean or sea salt can be added for extra flavor.
Before you start, you’ll want to soak your almonds for at least 8 hours or overnight. Nuts and seeds contain hard-to-digest enzyme inhibitors that protect them until conditions are right for germination. Soaking activates the enzymes, allowing nutrients to be more easily absorbed by the body. Soaking also softens the almonds, resulting in a creamier milk.
Once you’ve soaked, drained and rinsed your almonds, you’re ready to process the milk in a blender. I have a Vitamix, and it takes about two minutes to reach a smooth consistency.
Next, you’ll need to strain out the pulp through a nut milk bag or a couple layers of cheesecloth. I purchased a nut milk bag online, which I regretted immediately upon receipt. Why? Because I spent roughly $8 on something I could have easily made myself for about 50 cents. If you have a sewing machine and the most basic of sewing skills, check out this tutorial for simple instructions.
Don’t throw out the leftover pulp! It can be added to smoothies, made into crackers, or dehydrated and used in recipes that call for almond flour. I store mine in the freezer until I have enough to work with — usually after 3 or 4 batches.
Homemade almond milk only lasts a few days in the fridge, which is why I make one quart at a time. Separation is natural, so just give it a good shake before serving.
Start with almond milk today … and who knows what tomorrow might bring.
Yield: 1 quart
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Ingredients
- 1 cup raw almonds
- 3 1/2 cups water
- 1 whole vanilla bean
- 2 Medjool dates, pitted
- Dash sea salt
Instructions
- Soak almonds in filtered water with 1/2 teaspoon salt. Cover and let stand on counter for at least 8 hours or overnight.
- Drain soaking water and rinse almonds well.
- Place almonds, 3 1/2 cups water and optional add-ins into a blender, and blend on high for about 2 minutes.
- Strain milk through a nut milk bag or cheesecloth into a large bowl. Squeeze until no more liquid can be extracted.
- Store almond milk in a sealed container in the fridge for up to 5 days.
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