almond milk
This is something I started making several months ago. As a celiac, we struggle to eat well, constantly rotating our foods, seeking out the most nutrient packed foods possible. As such, I stopped buying boxed milk. Rice milk, almond milk, and hazlenut milk. I found almost all of them to be overly sugary and I often found myself diluting them with water. And with that, diluting the nutrient base. I tried making nut milk using a blender and a series of 3 strainers. Which was, when looking back, quite humorous actually. Then, I bit the bullet and bought some nut milk bags. Truly worth every penny. Side note: If you don’t have nut milk bags you can use a double layer of cheesecloth. This recipe is for almond milk but you can actually use any kind of nut or seed to substitute. The ratio is the same.
1 cup almonds, soaked in water overnight (at least 12 hours)
4 cups water
1-2 tbsp honey or agave nectar
- Soak nuts/seeds in a bowl with water and a pinch of salt. Nuts are very difficult for the body to digest. By soaking them, the inherent enzyme inhibitors are deactivated. After soaking 12 hours, discard liquid and rinse the nuts or seeds in a strainer.
- Place almonds, 4 cups water and honey or agave in the blender and puree for several minutes. Put nut milk bag inside pitcher folding over the spout and strain nut milk through the bag. Squeeze bag to extract as much liquid as possible.
Tags: almond milk, cashew milk, dairy free milk, gluten free milk, non dairy milk, nut milk
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