Almond milk is the easiest of all the plant milks to make. And honestly, it’s my favorite. No tedious advance preparations are necessary, though *soaking is beneficial. The flavor is so good it needs no additional ingredients.
Directions for homemade almond milk:
Take 1 cup of raw, organic almonds. Soak as/if desired. (If you need milk fast, just skip this. It’s ok! You’re already a winner in the nutrition game!)
3-5 cups water (no harm in making it go farther!)
Add almonds and water to high speed blender. I use a Vitamix. Blend on maximum for 2-3 minutes.
If desired, strain the milk using a nut bag or 90-grade cheesecloth. Or ditch the nut bag and grab an old pair of nylons. The remaining pulp can be used in okara recipes for pancakes, cookies and more.
*Soaking any tree nut or seed is beneficial. As nuts /seeds are biologically designed to germinate and grow into a plant, many of the healthy enzymes potentially available remain locked until ideal conditions activate their release. Also, as they absorb water, they become softer, and easier to digest, which maximizes nutrient absorption in your body. If you want to take it a step further, allow the almonds to sprout by placing the soaked almonds in a glass jar in the refrigerator for about 2 days. Sprouting releases a fat-burning enzyme called lipase AND sprouted nuts and seeds are even sweeter…no added sugar required!
Tell me, how do you like your almond milk?