I absolutely love almond milk. I put it in my smoothies daily and love to chase down one of Rachel Mansfield’s cookies with it!
What I don’t love? That most store-bought almond milks have all sorts of sketch ingredients including carrageenan–a known cancer causer.
But seriously, what are all those weird ingredients in there anyway? Wanna know what’s in this almond milk I’m holding? Organic raw almonds, sea salt + water.
I think I’ll choose this one!
This almond milk recipe is so quick and easy to make, and so delicious! As one of the girls in my small group said, “It really tastes like almonds!” Imagine that! :)
Pre-Step: Pre-soak your almonds (I use these from Amazon or buy at Costco) so they are ready to go when you want to make your almond milk. Simply place 3 cups almonds in large bowl, cover with 6 cups filtered water, sprinkle with 1 T. sea salt, stir + let sit for 18-24 hours. Rinse almonds in strainer + store in freezer.
Step 1: Depending on how much you want to make/how much your family drinks, place either 1/2 cup pre-soaked almonds + 3 cups water or 1 cup almonds + 6 cups water in Vitamix. Blend well.
Step 2: Pour contents through nut milk bag with large bowl underneath. Squeeze bag well! (This is the fun part!)
Step 3: Store almond milk in glass jar(s) in the fridge for 5-7 days. Enjoy!
I will say the only thing I don’t love about this process is cleaning the nut milk bag! But it’s well worth putting high quality ingredients in our bodies.
Also, you can use this same simple recipe for any type of nut milk if almonds aren’t your jam, or you simply run out!
Be happy, be healthy, be whole!