Those looking for a dairy-free milk substitute have probably stumbled across almond milk and wondered, “Is almond milk really good for you?” Whether you’re a vegan, sensitive to milk or simply do not like the taste, almond milk is a fabulous alternative to cow’s milk and is SIMPLE to make!
Why Make Your Own?
- Commercially purchased, prepackaged almond milk does not provide nearly the same benefits as whole almonds.
- More fiber than cow’s milk
- Manufacturers will often enrich their almond milks with the same nutrients used to enrich cow’s milk: vitamins A and D.
- Manufacturers will also often add calcium to show even more similarity between almond milk and cow’s milk.
- Most commercially available almond milks don’t come close to the definition of whole, natural foods.
- They may contain sweeteners, synthetic additives & preservatives.
Did You Know that Soaking Your Nuts Makes Them Easier to Digest & Improves Their Flavour?
Most nuts, seeds, grains and beans are covered in natural chemicals called enzyme inhibitors and toxins that protect them while growing, both from sprouting prematurely and also from predators. These nutritional inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. Once harvested, these chemicals are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which prevents our digestive systems’ ability to break the nut down properly.
The simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients. Additionally, by soaking the nuts the flavor and taste is much more ideal and appealing.
- 1 cup raw almonds, soaked in water
- 3 cups filtered water
- 2-4 pitted Medjool dates (optional for sweeetness)
- ½-1 tsp. vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of Sea Salt
- Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
- Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and vanilla.
- Blend on highest speed for 1 minute.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
- Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
- Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.