Almond milk has become a popular dairy-free beverage alternative for making coffees, lattes, smoothies and as an ingredient in many health food recipes.
Due to the rising demand, many health food companies began to manufacture Almon milk has many varieties including almond, coconut, macadamia, hazelnut, and pumpkin seed nut just to name a few. Nut milk can be made from just about any type of nut you can get your hands on.
However, not all almond milks are created equal. Many brands only contain about 3% almonds, and the rest of the ingredients are made up of thickeners, preservatives, sweeteners and emulsifiers, which aren’t great for your health.
Another aspect that is often neglected is the processing of the nuts prior to making them into milk. Nuts contain phytic acid and enzyme inhibitors, which I’m sure you guessed…prevent the absorption of certain minerals such as zinc, phosphorus, copper, iron and calcium and enzymes such as amylase and pepsin which break down carbohydrates and protein.
Therefore, pre-soaking the nuts is an important step in making almond milk.
Making your own is easier than you think and only takes a few minutes!
(Makes 1 Litre)
- 150g raw almonds
- 1 Litre of filtered water, divided
- optional: Pinch of vanilla powder/essence or 1 fresh vanilla bean scraped
- 15ml of maple syrup or for sugarfree version 10-12 drops of stevia
- 1 Litre glass bottle
- Soak nuts in 500ml filtered water for 24 hours or at least overnight with a pinch of sea salt.
- Strain and rinse the nuts well.
- Place them in a blender (a high power blender, like a Vitamix is best). Add 1 Litre of filtered water and all remaining ingredients and blend on high for a few minutes until smooth. Strain with a nut milk bag and store in a glass bottle for up to 4 days.
(If you don’t have a nut milk bag, use a fine-mesh sieve or a clean thin dishtowel to strain). Instead of discarding the pulp, you can use it to make another dish, such as cookies, bircher muesli, or heavenly bliss balls like this.