Fan of almond mylk? I know I am. But what I am not a fan of are the additives that are found in store bought almond mylk. Thickeners and stabilizers such as carageenan and xantham gum are often added to non-dairy "milk" beverages, often disagreeing with our digestive systems.
Homemade almond mylk is easy to make and avoids unnecessary additives that can be harmful to our bodies.
- 1 cup whole, unsalted almonds, soaked in filtered water for 12-24 hours
- 3 cups filtered water
- Nut milk bag
Cover almonds with plenty of filtered water and soak for a minimum of 12 hours. Strain almonds and rinse well. Place almonds in blender with 3 cups of filtered water and blend for a minimum of 1 min on the highest setting.
Strain mylk through nut milk bag, emptying into a large bowl. Gently squeeze the bag to remove liquid. Discard almond meal or save to replace flour in recipes.
Keep almond mylk in a tightly closed container such as a mason jar. Keep refrigerated for up to 4 or 5 days. Shake well with each use.