Awesome Almond Milk

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender

I make a different plant based milk every few days to mix things up for nutrition and flavor diversity. But, unsweetened almond milk is my go-to, because it's loaded with nutrients, is alkaline, mild in flavor, and rich and creamy.

Commercial almond milk is widely available, and is fantastic as a convenience product for use in recipes. But, is largely bereft of nutrients, and often contains additives and preservatives.

With homemade almond milk, you can control the quality and integrity of the finished product - the freshness of the nuts, the sugar levels, and the texture. Furthermore, fresh raw almond milk contains live enzymes with no additives or preservatives.

Make unsweetened almond milk by blending almonds and water. For a richer, creamier milk, add the coconut oil or almond butter and sunflower lecithin. Unsweetened milk is my preference, as it's more alkalizing, and more versatile for use in sweet and savory recipes such as smoothies, soups, salad dressings, sauces, stews, curries, and baked goods. For drinking, or for pouring over breakfast cereals, you may want to add the vanilla and sweetener.

Once you've made the base recipe, mix things up and flavor the milk to your preference. Chocolate or strawberry milk is always popular. Turmeric milk makes an incredibly anti-inflammatory sleep tonic to drink before bed.

Try add unsweetened almond milk to strained green juice (a mix of spinach, cucumber, and celery) to make green almond milk. This blend is delicious and is a fantastic alkaline tonic. I make a batch every week.

For the best results, choose fresh raw almonds, and soak them to neutralize enzyme inhibitors, activate their full nutrient potential, and soften them so they're easy to pulverize. You can find more information on soaking here.

Whole, unstrained almond milk is a full-fiber experience, and contains the full nutrients of the whole nut. For a smoother, more commercial-style milk that is great for recipes, strain the milk using a nut milk bag (purchase these online or from health food stores) or knee-high piece of sheer nylon hosiery. Wash the bag thoroughly and dry fully to reuse.

Awesome Almond Milk

Awesome Almond Milk

Makes 3 cups15 MINS

unsweetened almond milk:

sweetened milk (unsweetened milk, plus below):

chocolate almond milk (sweetened milk, plus below):

cinnamon milk (sweetened milk, plus below):

strawberry milk (sweetened milk, plus below):

  • 2 cups fresh strawberries, plus more to taste
  1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub.
  5. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
  6. Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.

Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak


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