Updated: Mar 24
If you haven't made your own almond milk, then give this a try. Be aware that once you do, you may not go back;)! The homemade version is creamier and nuttier than the store bought versions, and also does not contain thickeners and fillers that can often cause GI distress in some. You may be daunted by the idea of making it, but give it a try and it just might turn into a Sunday ritual. #basics
***you can substitute cashew, hazel, or brazil nuts as well; see bottom of page
1 cup raw almonds
4 cups filtered water (divided)
¼ teaspoon sea salt (divided)
Place the almonds in a bowl with cups water plus more if necessary to cover. Add ⅛ teaspoon sea salt. Soak and cover for 10 hours to 2 days. (the longer it soaks the creamier it gets).
Drain the nuts and rinse well.
Transfer the nuts to a blender and fill with 2 cups fresh filtered water. Add the date and ⅛ teaspoon sea salt. Puree until smooth.
Strain the milk through a mesh sieve or cheesecloth. Squeeze the bag or press down with a spoon to make sure all the liquid is drained.
Store the milk in the refrigerator for up to 7 days.
***You can make cashew, hazelnut, or brazil nut milk. Soak cashews for 4 hours. Hazel and brazil nuts do not need to be soaked because they do not contain the enzyme, phytic acid, which is what inhibits many nuts from being properly digested.