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!
Homemade Almond Milk
Budget friendly, preservative-free and delicious!
- Blend 3/4 cup water, almonds, salt & sweetener if using, in a high powered blender until creamy.
- Add 3 ¼ cups water. Mix well & strain if desired.
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.