Have you ever looked at the ingredient list on store-bought almond milk? Its not just almonds… oh, no! There’s usually sugar and a whole lot of other not very appealing ingredients. But luckily, its super easy to make! You’ll know exactly what’s in it, and be able to impress your friends. About three years ago I cut back on dairy and switched to almond milk for smoothies, granola, and my chai tea. I feel great! I’m not completely dairy free but I’ve read and seen enough to know that I don’t want to be consuming a lot of dairy on a daily basis (I’ll save my dairy consumption for one of my favourite things on the planet: cheese).
Did you know that almonds are packed with nutritional benefits? Yes. Of course you do. Just in case you need a refresher, here are a few of them (borrowed from the well-researched book, The Metabolic Makeover by Stephen Cherniske and Dr Natalie Kather):
- stabilize blood sugar
- lower cholesterol
- source of magnesium (most people are deficient)
- source of protein
- contain essential fats
- contain Vitamin E and vitamin B12 (riboflavin)
This recipe is adapted from the Blissful cookbook, from an awesome little raw food place called Cafe Bliss in Victoria, BC.
You will need a blender and a cheese cloth or “nut milk bag” (very fine mesh).
- 1 cup of soaked almonds (soak for 10-12 hours)
- 4 cups fresh water
- 2-4 dates, pitted
- pinch salt
- splash of pure vanilla extract, or your choice of cinnamon, nutmeg or other seasonings
Place all ingredients in a blender and blend on high until smooth.
Hold the cheese cloth/nut milk bag over a bowl and pour almond mixture into it. Squeeze liquid through bag so that the almond pulp is all that remains in the bag. Store milk in a 1L glass jar in the fridge (we bought a litre of milk and after using it, we washed the jar and now use it for almond milk). Use the almond pulp in granola, other baked goods, or bliss balls.
Enjoy your delicious fresh almond milk with home-made granola, in your smoothie or just on its own.