I have always wanted to try making my own almond milk and was so excited to learn how easy it is to do (and how delicious it tastes). Almond milk is a wonderful alternative for people who have intolerances to dairy and soy, or for vegans who would rather opt out of animal products entirely. Contrary to popular belief, this doesn’t mean that people who consume almond milk will be deficient in nutrients, however; in fact, consuming almond milk can help fight against coronary heart disease, and provides many other benefits as well. Potassium, a key mineral found in almonds, also improves heart health, acting as a vasodilator and reducing tension and strain on the heart.
People unfamiliar with plant-based eating often wonder how vegans get enough calcium without drinking milk, but a number of studies have demonstrated that dairy consumption actually does the opposite of what we have long been told: that dairy is necessary for bone health. Extensive research has shown that populations which consume the highest quantity of dairy also report the highest instances of bone fractures and osteoporosis. (Check out this article that reveals the horrible truth of the dairy industry in 5 minutes.) Almond milk helps combat the deterioration of bones by providing our bodies with 30 percent of the recommended daily amount of calcium, as well as 25 percent of the recommended amount of vitamin D. Vitamin D helps reduce your risk for arthritis and osteoporosis, all while helping your immune system. What’s more, calcium and Vitamin D work synergistically to give us healthy bones and teeth.
So let’s make some nut milk and give our body the goodness it needs!
What You’ll Need
- High powered blender
- Nut milk bag (Check out the one in our store)
- Jar (or whatever you’d like to store the nut milk in)
- 1 cup raw almonds, soaked
- 3 1/2 cups filtered water
- 2 to 4 pitted Medjool dates,* to taste
- 1 whole vanilla bean, chopped or 1/2 tsp vanilla extract
- 1/4 teaspoon cinnamon
- small pinch of fine sea salt
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8-10 hours). For a quick soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
- Place drained almonds into a blender along with the filtered water, pitted dates, and vanilla beans.
- Blend on the highest speed for 1 minute.
- Place a nut milk bag into a large bowl and slowly pour the milk into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes, so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
- Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking, as the mixture separates when sitting.
Almond milk isn’t the only amazing alternative you should look into: check out this article about the benefits of hemp milk!
This recipe comes courtesy of Oh She Glows.
Let us know what your favourite nut milk recipe is. If you tried this one, let us know how it went!