Whether you’re looking to minimise the dairy intake in your diet, or you’re intolerant, almond milk is a great non-dairy alternative. Sure, you can get some great store-bought options, but who doesn’t love some homemade goodness? The best part – you know what’s going into it!
Did you also know that almond milk has some amazing health benefits? Here are some of our favorites:
- Contains 65-80% fewer calories than dairy milk
- Low in sugar
- A great source of calcium
- Naturally lactose-free
- High in vitamin E
Here is one of our favourite almond milk recipes from the Minimalist Baker:
(Serves 10)
- 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
- 5 cups filtered water (less to thicken, more to thin)
- 1 pinch sea salt
- 2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)
- 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)
- 2 Tbsp cocoa powder (optional // for “chocolate milk”)
- 1/2 cup berries (optional // for “berry milk”)
Instructions
- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bagor my favourite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
Enjoy!