Oh this is good. I promise. It's creamy and just delicious. I've been making my own, almost every week, for a few years now. When you start making your almond milk, it'll be hard to buy the store bought one after….you've been warned. ; )
Almonds are rich in vitamin E (good for your skin), zinc (to strengthen your immune system), calcium, manganese, magnesium and omega 6 fatty acids. They are high in fat, but mono unsaturated fat, which is the healthy one. In Ayurveda, it is known to increase mental productivity. Almonds help to build strong bones, nerves and the reproductive system too. All good to prevent cancer and lower the bad cholesterol (LDL). They're also the only nut that alkalize your body (pH level).
- 1 cup of raw almonds (cashew works too)
- 4 cups of water (less or more depending the consistency you like- creamy or skim milk)
- a dash of cinnamon or vanilla (optional)
- Soak your almonds overnight (8-12 hours). Add your almonds in a bowl, fill it with water. Why? Soaking almonds releases the enzymes, so that means more nutrients and vitamins and it makes it also easier to digest as they become softer.
- Discard the soaked water and rinse your almonds with fresh water in a strainer.
- Add almonds and water in your blender. Blend for 30 seconds. Make sure you have a strong bender that can handle nuts. You can add a few dates if you want it sweeter and sprinkle a dash of cinnamon or vanilla.
- Use a jar and a nut milk bag or strainer to separate the pulp. Squeeze the milk through the bag and you'll have only the milk left in your jar.
- You can use the leftover pulp in smoothies, cookies, oatmeal breakfast or desserts.
You can store your milk in the fridge for 3 to 5 days. Shake your bottle before drinking. The pulp and liquid will separate, but that's normal and that's why you want to shake it before. You can use your almond milk with your granola, chia seeds, smoothies, beverages (golden milk, chai, hot coco) or desserts.