Lately, I’ve been making my own almond milk, and I don’t know what took me so long to start. I guess I always thought it would be too time-consuming, but it’s actually very simple and it tastes so much better than store-bought almond milk.
Because I consume almond milk almost every single day in my smoothies and coffee, I started thinking about all the extra additives and preservatives that go into store-bought kind to increase the shelf-life. Fresh almond milk only lasts 3-4 days max! The big name brands use carrageenan, gellan gum, and locust bean gum to thicken their products. That way they can make a cheap product with very few nuts but still convince you it’s the real thing.
I definitely consume processed and packaged foods sometimes, but when It comes to something that I consume regularly and in large quantities, I try to keep it as healthy and natural as possible.
I posted this ‘how-to’ guide on my Instagram story, so I apologize for the quality of the pictures and videos. However, It’s super easy to follow… Enjoy!
(disclaimer: the first step requires you to soak the almonds for 2 days)
- A few cups of organic almonds (I used about 3)
- Purified water
- A nut milk bag (available here)
- A blender or food processor
- Vanilla extract
- 2 dates
Step 1– Soak almonds for 2 days in a closed container
Step 2- Strain and rinse thoroughly
Step 3- Blend on high with twice the amount of water as almonds
Optional: Add dates, a splash of agave, and a splash of vanilla extract
Step 4- Blend for about 2 minutes total
Step 5- Strain & squeeze into a bowl through nut milk bag. Be sure to squeeze until no more liquid comes out
Step 6- Pour into glass jar
Save the almond meal to make the Gluten-free banana almond muffins, or to put in smoothies and oatmeal.