For the past several years I have been avoiding cow’s milk when possible. I’ve been enjoying non-dairy milks with my coffee, smoothies, and granola, and enjoy the taste more than dairy. My skin thanks me since dairy consumption was causing breakouts and I am FAR beyond my adolescence. Bye bye dairy! In addition, one of my clients inspired me to make my own nut milk – something i’ve thought about for awhile but was too intimidated to give the milk-making a try. I’m excited to report I faced my fear and will never look back. The taste is unparalleled and I don’t have to worry about any of the fillers, including carageenan, from the “ready-made” packages.
So, here is the super simple recipe…please give it a try and let me know how it goes.
Yield: 2 1/2 C
1 C raw organic almonds
2 1/2 C filtered water
Pinch sea salt
1 nut bag (or cheesecloth)
Place almonds in a bowl and submerge almonds in enough water to cover. Soak overnight. In the morning, pour almonds and water through a colander and rinse the almonds.
Place almonds in a high speed blender along with 2 1/2 C filtered water and a pinch of sea salt. Blend on high for 1-2 minutes.
Pour mixture through your nut bag in to a medium-sized bowl. Squeeze remaining milk from the bag and pour from bowl in to a mason jar. Cover and place in fridge. Will keep for up to a week.
That’s it! Super simple, right?? The leftover mixture in the nut bag can be made in to a flour for gluten-free baking (using a dehydrator) or can be used “as is” in a smoothie. I enjoy using it in a smoothie for extra protein and fiber.
Enjoy and Cheers!