It doesn’t get any easier then this guys…or cheaper…or healthier. I mean, come on. Once you read the recipe you will understand. This Homemade Almond Milk is made to order. It seems every one has their favorite nut butter, and along with that they have a favorite brand because of the texture or the fact that you don’t need to stir it (I can not stand stirring the oil back in to nut butters!!). That being said, everyone, grab your favorite nut butter and lets get ta cookin’.
Ok…technically it doesn’t require cooking. Actually, it does for me. I like to soak and dehydrate my nuts, and then turn them in to nut butter, and then use that nut butter to make my milk. Sounds complicated, huh? Not so much. You’ll get the hang of it if your hearts set on it. It only took me one time of soaking nuts to realize that my heart was in it.
See why? That’s absolutely disgusting!! Of course, there are many others reasons for soaking your nuts. This link will tell you the who, what, how, why. It’s crazy that we spend so much time rinsing off our fruits and vegetables but we never think twice of washing off our nuts. The process of soaking nuts helped me digest them so much easier, too. I used to get an upset stomach if I consumed too many nuts (via homemade “Lara” bars). Ever since I’ve been eating the soaked ones I’ve been issue free! “Lara” bars here I come!! All joking aside, I do try to keep my consumption of nuts to a minimum. We don’t want to add to that spare tire, do we? ;P Calories from eating ground up nuts in the forms of flours and nut butters can sneak up on you. Heck, I can eat an entire cup of pecan butter on an apple.
To strain or not to strain, that is the question. I’ve done both. I actually like getting the bits of nut at the bottom of the glass. My lil’ guy, however, does not. It also clogs up his sippy cup. It took me forever to realize why he wasn’t drinking it! Idiot. For those of you who have texture issues, you might want to strain. Also, never fear the seperation that naturally occurs after it settles. Just a quick shake and it’s back to it’s old self again.
I was lucky enough to have come upon this recipe at Whole Food Simply several months ago. After being disappointed with all the unwanted ingredients in the store bought almond milk, I began my search for an easy recipe. I didn’t want to be squeezing nuts all the time. And, like I said, this one is perfect. Bianca gives you a base recipe and you can make as much as you wish. I usually make as much as I can fit in my blender at one time. I probably add a little more vanilla and sugar then she adds. And, as you will learn to know, I add a hefty dash of salt. Now go enjoy a tall glass of almond milk with some of my Gluten Free Carob Chip Cookies!!
- 1 c water (preferably chilled)
- 1 T nut butter of choice
- 1 t vanilla
- 1 T sweetener of choice (or 5 drops of liquid stevia)
- dash of salt
- Add everything to a blender.
- Blend on high for 15 seconds or until throughly mixed.
- Taste to check for needed adjustments.