Like many people out there, you may not do so well with dairy or have found out you have a dairy allergy. And now you are searching for milk alternatives such as the now common store bought almond or rice milks. And although it is great that there are options for people with food sensitivities, some of those boxed milks can contain a bunch of ingredients and preservatives that aren’t so good for us. Luckily, making your own homemade almond milk is an easy task! And not only is making almond milk a synch, almonds have a lot of great health benefits. They are an excellent source of manganese, magnesium, vitamin E, tryptophan and they contain healthy fats, protein and taste great!
- 1 cup almonds
- 2 cups + 2-3 cups of water
- 1 date
- 1 tsp vanilla (optional)
- Nut milk bag or cheese cloth
- Place almonds in a bowl and cover with 2 cups of water. Let them soak for at least 12 hours (I usually let them soak over night).
- Strain the almonds, discard the water and rinse.
- Toss the almonds into the blender with about 2-3 cups of fresh water, the pitted date and vanilla if you desire. Blend until creamy.
- Strain the milk from the pulp using the nut milk bag.
- Store the milk in a glass jar for a few days in the fridge. (Note: The milk will settle in the fridge so you may need to shake it before use).
Don’t throw out the pulp, there are plenty recipes that you can make by using it.
Tracy Thiessen is a Certified Holistic Nutritional Consultant, C.H.N.C.™. Her interest in nutrition started at a young age, when she learned how to prepare meals but also began to question what was in the foods she ate. Her curiosity and interest continued after seeing major improvements in her own health after modifying her diet and altering her lifestyle, which led her to the Canadian School of Natural Nutrition, where she graduated from the comprehensive R.H.N Holistic nutrition course in Calgary, Alberta in 2012.