We had been buying it for years, but have you ever read the ingredient list? Sure, there’s almonds in the recipe, but also guar gum, natural flavor (p.s., not so natural), and soy lecithin. For people who have food sensitivities, some of these ingredients can actually make them feel worse.
We have a solution – make your own almond (or other nut) milk! It’s so quick and easy, we can’t believe it took us this long to start making it ourselves.
Check out our video on how to make homemade vanilla almond milk.
- 1.5 c raw almonds
- 4 cups filtered water
- 1 tbs. pure vanilla extract
- 2 Medjool dates or 2 tbs. maple syrup
- 2 dashes cinamon
- Place the almonds in a bowl and cover with water. Let sit for at least 3 hours.
- Drain the water and add the almonds to a blender. Add 1 1/2 cups water and blend until it looks like a rough mush.
- Add the vanilla extract and dates (or syrup) and another cup of water. Blend until it starts to look more smooth. Continue adding the rest of the water and let blend for 2 minutes.
- Place a fine-mesh strainer over a large, deep bowl and pour the almond milk into the strainer. Allow the milk to strain into the bowl. You might need to use a spoon to help move around the almond mush and let the liquid fall through. When it looks like all the milk has drained, remove the strainer and pour the almond mush onto a lined baking sheet.
- Place the baking sheet into a 200F oven for an hour to dry out.
- Pour the almond milk into a covered container and refrigerate. You will have to shake it before you use it each time.
By the way, you can make this with any other nut or seed that you like - cashew, macadamia nut, hemp, flax. Let us know what you like and we'll get you a recipe!