Almond milk is a great alternative for those sensitive to dairy. Making your own is not only easy, but important, as store bought almond milks have many additives, preservatives, sugars and binders--- things we shouldn't be putting into our bodies! Next time you’re at the store, read some of the almond milk labels. If you know what all those chemicals are and if you think your body knows how to process them, go right ahead and buy them! My challenge for you is to make a home made batch as see what you think :)
I use almond milk as a substitute for cow’s milk in recipes, and it has always worked just fine!
I cup raw almonds
8 cups filtered water, divided
1/4 teaspoon sea salt, divided
1 small date, pitted
1) Place the almonds in a bowl, cover with 4 cups of water and 1/8 teaspoon salt. Let soak for 10 hours or overnight
2) Drain the nuts and rinse well. Transfer to a blender and add 4 cups water, add the date and remaining 1/8 teaspoon salt. Puree until smooth
3) Strain the milk though a nut milk bag (see my favorite here), squeeze until you removed all the liquid. Store in the refrigerator for up to 5 days.
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