Have you read the ingredients label for almond milk? Eek! It’s not just almonds and water, kids. Take a look at this common, unsweetened version:
Ingredients: almond milk (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin d2 and d-alpha-tocopherol (natural vitamin e).
Pshaw. Who needs all those additives? Here’s how to make your own. It’s easy, I swear.
Yields: half-gallon of almond milk
Ingredients & Equipment
1 cup raw, organic almonds
8 cups of water
1/2 tsp. sea salt
Strainer & cheesecloth
Optional: pure vanilla extract and/or natural sweeteners like stevia and maple syrup
1. Soak almonds in 2 cups of water and salt for at least 3 hours or overnight.
2. Toss in a blender with 8 cups of water and run on high for about a minute, until it’s creamy and frothy.
3. Pour 1 cup of almond mixture through double cheesecloth-lined strainer and then use cheesecloth to squeeze into a large bowl. Repeat until all almond mixture has been transferred to bowl.
Note: keep the almond ‘pulp’ and use it to make gluten-free almond flour or for smoothies. It would be a shame to throw this out.
4. Optional: for sweetened milk, put liquid back in the blender and add preferred sweetener (above).
5. Pour liquid from bowl into large jug or containers.
Lasts about 6 days in the fridge. Product will naturally separate; just shake it before serving.