I never knew how easy making my own almond milk was until I tried it today! It is SO simple and much healthier than store-bought. It’s a great alternative for dairy if you or your child is lactose intolerant or if you just want to take a break from cows milk every once in a while. Almond milk is nutrient-fortified, and a good source of several important fat-soluble vitamins. Surprisingly, almond milk is not only rich in calcium, but it actually provides the same amount per cup as cow’s milk and soy milk! It also contains vitamin A and E which act as antioxidants, enhancing immunity and protecting the body’s cells and tissues from damage. In addition, vitamin A is important for healthy eyesight and supports normal growth and development. To top it all off, it also contains vitamin D, which helps build and maintain strong bones and teeth, and enhances immunity. Add it into smoothies, your coffee or just drink it plain!
1.5 cups raw organic almonds
4.5 cups of filtered water
1/2 teaspoon of vanilla extract (optional)
2 dates (optional)
UPDATE- instead of the dates, I now use a spoonful of RAW honey. The enzymes in the raw honey (must be raw!!!) make the milk last a few days longer than without.
– Soak the almonds in a bowl filled with water, on the counter, over night. This is important, as it increases enzyme activity, leads to greater absorption of the almond’s nutrients by the body and increases digestibility. Learn more here.
– After soaking over night, rinse and drain the nuts in a colander.
– Put soaked, rinsed nuts into the blender and add water and optional vanilla and/or dates. Blend until almost smooth.
– Strain the mixture using a super fine mesh colander or cheese cloth into a bowl or quart size mason jar. Store almond milk in a mason jar or other sealed glass container for up to 3-4 days in the fridge. Note: Don’t toss the almond “cream” that is left over!! Add it to smoothies, shakes or yogurt! Yum!