About a year ago, I really started paying attention to product ingredients. What I found was extremely shocking but what I found most disturbing is that almost everything is processed. Well, that is everything except for fruits and veggies, and I couldn’t figure out why almond milk had so many ingredients. I mean, it’s just almond right?
Some store-bought almond milk includes coconut milk, food additives, preservatives, and more. This may be okay for some people but for me, this is concerning because homemade almond milk only has two ingredients: raw almonds and water. I guess this is what has to be done to make food that is only supposed to last two to three days for 30 days.
If you’re like me and want to reduce the amount of processed food you consume, consider making your own almond milk. The easy recipe I use is below with instructions and pictures. Enjoy!
Prep Time: Overnight | Mixing Time: 15 minutes | Servings: about 4 cups
1 cup of raw almonds
4 cups of water.
- Soak 1 cup of raw almonds in two cups of water. Almonds can soak for up to two days.
- Once ready to make almond milk, drain almonds.
- Pour drained almonds and two cups of water into a blender, and turn blender on.
- The almonds and water will acquire a milkshake(ish) consistency.
- Once all blended, spread out a cheesecloth in a strainer, and place on top of a bowl.
- Pour blended, thick almond milk on top of cheesecloth.
- The milk will drain out. Once it slows down to a drip, squeeze the remaining milk out of the almond meal.
- If you’d like, you can save the almond meal and add to baked goods, granola, or oatmeal.
- And there you have it! This almond milk is good in the fridge for up to two days.