I recently watched the documentary ‘Forks Over Knives’ and it was a life changer. The movie provides some stunning scientific evidence supporting the relationship between animal product consumption and disease. I want to live a long healthy life! I’m nowhere close to maintaining an exclusively plant-based diet, but I’m making changes. For example, I’ve never been a big meat eater but I consume quite a bit of dairy. To offset this, I’ve been alternating between milk and non-dairy alternatives.
Out of the wide array of non-dairy milk alternatives available, my favorite is almond milk. It has a mild, smooth flavor and works great in cereal, coffee and smoothies. I have yet to try baking with it but I’ve heard many success stories. I decided to try making my own to see how it compared to store brands such as Almond Breeze.
This recipe is a winner. The milk is creamy, flavorful and tastes much less processed than the store brands I’ve tried. And it’s so easy! Here’s a link to the nutritional information to compare with store brands.
Update: I’ve been making this a lot, so I purchased a Nut Milk Bag to avoid wasting cheesecloth. Definitely worth it!
Yields 2-3 cups
- 1 cup raw almonds
- 3 cups filtered water
- Place almonds in a container and cover with filtered water. Leave them in the fridge to soak for at least 8 hours, preferably overnight. Make sure to add plenty of water, since the almonds will absorb and expand.
- Rinse the almonds in more filtered water and then place in a sturdy blender (I use a Vitamix, it's amazing). Add 3 cups of filtered water. For creamier milk you can add less water.
- Puree the almonds and water.
- Place a fine mesh strainer and cheesecloth over a bowl large enough that there is space at the bottom. Allow the almond mixture to strain for at least 2 hours. Alternately, you can use a nut milk bag (see link) which takes about 15 minutes.
- Discard the leftover pulp or, even better, look online at the assortment of recipes using almond meal.
- If you want to flavor the milk so it tastes more like store brands, try adding a splash of vanilla and agave nectar.
- Consume within a few days. Don't worry if you see separation in the milk. Shake it! Unlike this all-natural milk, store brands contain stabilizers and preservatives.
Adapted from Forks Over Knives