Ever since I can remember, I’ve never liked dairy. I would cringe at the thought of it. I hated the taste, smell and the whole idea of it! Growing up I never got to try Fettucini Alfredo, whip cream, chocolate milk or cheesecake.
So, when I started to drink almond milk I definitely had to overcome the physiological aspect of drinking anything that was white and creamy.
So, if you are like me and don’t drink dairy because you’re lactose intolerant, allergic, or simply don’t like the taste of it, this post will make you very happy.
Even though store bought nut milks are better alternatives to animal products, they still contain fillers and unfortunately are not 100% milks. Many contain starches, lecithin, carrageenan and other thickeners to help create a texture and consistency of a traditional milk.
Homemade almond milk, on the other hand, not only has a similar amounts of calcium to traditional milk, it also taste better, lighter and doesn’t weigh you down nor increases mucus in your body.
This recipe is for almond milk, but the same rules apply no matter what nut you choose to use.
For an example… cashew nuts should be soaked for about 2 hours; pecan and walnuts for about 4 hours; peanuts, hazelnuts and macadamia nuts for 8 hours; brazil and pistachio nuts don’t need to be soaked at all.
- 1 cup raw almonds, soaked
- 3 cups water
- 1 tsp vanilla extract or seeds from 1/2 vanilla bean (optional)
- 1 Tbsp liquid sweetner (optional)
For The Chocolate Milk
- 1/4 cup cacao powder
- 1-2 Tbsp agave or other sweetener
Rinse and cover raw almonds with water. Soak them covered overnight or up to 2 days in refrigerator.
Theoretically you can soak them as little as 4 hours; however, the longer almonds soak, the creamier your milk will be. Don’t soak longer then 2 days, so they don’t start sprouting.
When ready to use, drain and rinse your almonds. Make sure to discard soaking water since it contains phytic acid that prevents our bodies from observing nutrients.
Blend almonds with distilled water in a high-speed blender throughout, for about 2 minutes.
Strain your almond mixture through a nut milk bag or a cheesecloth over an oversized glass bowl.
At this point you can adjust the taste of the milk to your liking by adding some sweetener like agave (or honey for Paleo and non-vegans), vanilla extract, or/and raw cacao powder. Make sure to first clean the blender prior to pouring your milk back into it.
For best results store almond milk in a sealed container refrigerated for about 3 days.
Enjoy and please share this post!