There’s nothing like a fresh batch of homemade almond milk.
Don’t worry, it’s easier than you think.
Store bought almond milk is pretty darn good these days, but making your own gives you the advantage of knowing every ingredient you put in there.
Plus, you will become a blender magician, and get creative with your superfood flavours.
You’ll be wanting to pour this deliciousness into all kinds of things like coffee, matcha, cereal, Jules Fuel… that is if you can stop yourself from sipping it all out of the mason jar from when it first hits your lips…
Of course, I’ve got to mention that ditching the cow’s milk is going to bring mega benefits to your body, the animal’s lives, and the environment.
For a 5 minute explanation of the dairy industry, you can watch this video. Warning – it’s **graphic**
On the more positive side, here are the…
Benefits of ditching the dairy:
- Clearer skin – by reducing the inflammatory ingredients from dairy
- Less gastrointestinal issues – by decreasing any potential lactose sensitivity
- Improved digestion – that diarrhea, constipation, bloating, gas and nausea could very likely be from a lactose sensitivity or intolerance
- Weight loss – by taking out the hormones, animal proteins, lactose, and saturated fat found in the dairy products, many people find excess weight coming off easily
- Cancer prevention – there has been a strong link between dairy consumption and ovarian cancer and prostate cancer
- Stronger bones – because the animal proteins in dairy are difficult for humans to digest, calcium is actually leached from the bones to help absorb with digestion. It’s better to focus on more absorbable sources
- Better for the environment – the dairy industry has a big impact on air quality (greenhouse gas emissions), soil quality (land use, pesticides), and water quality (run offs of antibiotics, pesticides, pathogens, waste products and hormones)
- Reduce your exposure to antibiotics and hormones – which are used regularly in the US dairy industry to reduce infection and increase production
- Reduce the suffering of the cows – the less we demand dairy, the less it will be mass produced 🙂
Homemade Vanilla Almond Milk
Makes: 2-3 cups almond milk
Time: 10 minutes, plus 1 day of soaking
- High speed blender, or food processor
- Nut-milk bag
- Mason jar
- 1 cup raw almonds
- 2-3 cups water (2 will make about a 2% thickness, so if you want it more like skim milk, use more!), plus 1 cup for soaking
- 1 tsp vanilla
- 2 tsp cinnamon
- 2-3 pitted dates
- Optional: 1 tbsp molasses or 1/2 tsp cloves or 1/4 tsp spirulina or strawberries or banana or 1 tsp cacao… get creative!)
- Soak almonds overnight or for up to two days (the longer, the creamier the almond milk). Cover the almonds with about an inch of water
- Rinse almonds. They should be plump and a bit squishy. Soaking them also makes their nutrients more absorbable because it starts the growing process and gets rid of the phytic acid, turning them into sprouted nuts!
- Blend almonds and rest of the ingredients in a high-speed blender or food processor. Start by pulsing a few times, then blend on high for 2 minutes (4-5 minutes in food processor)
- Strain and press the milk through a nut-milk bag. Pour the mixture from the blender into the bag over a big bowl, and squeeze the milk through with clean hands. What you should have left is a dough-like almond pulp.
- Pour the milk into a mason jar. Store in the fridge for 3-4 days.
Left over almond pulp uses:
– Binder in veggie burgers, veggie meat loaf or veggie balls.
– Replace some of the flour in pancakes or waffles, cookies or muffins.
– Add it to smoothies for a protein kick
– Make into almond flour:
- pre-heat oven to your lowest setting
- Spread out almond pulp on a pan
- Bake for 2-3 hours
- Blend into a flour
- Use in your favourite recipes that call for flour