Make your own yummy almond milk (or use any nut you want)! It’s super easy and so delicious. Warm it up with some raw cacao or carob and stevia for a Clean hot chocolate, or use it in shakes or soups for creamy nutrition. You can use the leftover pulp for nut burgers or in Clean cookies too. . . it’s all about the experimentation! Let us know what you come up with for different milk flavors (vanilla and cardamom is my personal favourite) and pulp recipes!
Benefits of Almond Milk
This homemade almond milk doesn’t come without its many benefits to your body. SInce it is homemade, we can be sure that their are no artificial sugars added. Almond milk in its raw form very minimally affects your blood sugar. Its low calories also helps us manage our weight and is lactose free.
- 1 cup organic, raw almonds
- 3 cups fresh water
- Soak the almonds in enough water to cover (with an inch or two above the almonds) for 2-8 hours, to unlock the enzyme inhibitors (It’s really easy to let them soak overnight if you’re using the milk in a morning shake).
- Strain, rinse well and add to a blender. Add 3 cups of fresh water and blend for 45 seconds, until the almonds are broken down.
- Strain through a fine mesh strainer (saving the pulp to use for other recipes).
- Store both pulp and milk in an airtight container in the fridge for up to 4 days.
Recipe by Frank Giglio
Photograph by Jenny Nelson