Eating with Purpose

Real Food. Made Easy!

Oct
30
2011

Homemade Almond Milk

Ingredients, Milk Alternatives, Recipes // 12 Comments » // Leave a Comment

Years ago when I was dealing with my many health problems I went on an eliminative diet, similar to Phase 1. I took many foods out of my diet to see if I would feel any better. After a period of time I decided to add dairy back in. I had never had any issues with dairy, so I thought… I woke up the next morning after eating some ice cream and my nose was runny and congested and I had  phlegm in my throat, yuck! I had never noticed this before. I experimented and sure enough every time I eat dairy I wake up the next morning congested, so needless to say I limit my dairy intake.

Today there are so many non-dairy milk options. The problem is that they are really processed and most are loaded with sugar. The first time I blended up some nut milk I was so excited! I made a sweetened version with a little honey and vanilla and it looked and tasted just like milk, I could’t believe it! It was so incredibly easy and tasted so much like the real thing.

I exchange my homemade nut milk for any recipe calling for dairy milk. I don’t usually drink it, although you can. Just make sure you strain it, so it is smooth and not gritty. If I am adding into a baking recipe or something like that I don’t ever strain it. I like to get the benefits of the fiber and other nutrients in the nut bits. Making nut milk is cost effective and delicious. Check out my nut milk video to see just how easy it is!

Print Recipe Print Recipe

Homemade Almond Milk

Budget friendly, preservative-free and delicious!

Ingredients

Directions

  1. Blend 3/4 cup water, almonds, salt & sweetener if using, in a high powered blender until creamy.
  2. Add 3 ¼ cups water. Mix well & strain if desired.

Quick notes

I don’t strain mine if it’s going into a soup or hot breakfast cereal or if I’m baking with it. I only strain if I’m drinking it.

Store in an airtight container. I use a glass milk jug. Refrigerate. Shake before serving. Will keep for 4-5 days.

12 Comments | Leave a Comment

Leave a Comment

Thank you for your comments! I read each one and I cherish your opinions, feedback and ideas. With Love, Kristin

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