Almond Milk

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It wasn’t until about a year and a half ago that I learned how simple it was to make almond milk, so I credit this post to my co-worker, Stephanie. Since then, I’ve seen many nut milk recipes and the various ingredients that could be added. Isn’t that funny…once you’re awakened to something, it seems to be everywhere and you have to ask yourself how did I not see/know this before? Well this is a basic recipe with a couple of optional ingredients that may be worth trying.

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Almond milk is loaded with vitamin E, which is responsible for your skin’s beautiful glow, as well as protecting it against sun damage. Ironically, “traditional” cow’s milk is often responsible for acne and eczema, as most bodies are not equipped with the enzymes needed for digesting this type of milk. Unlike milk derived from an animal, almond milk contains fiber and does not contain cholesterol or saturated fat (or antibiotics, blood, and pus. Yes, pus. If you haven’t done so already, please feel free to read my post Why I Chose To Stop Eating Dairy…). It’s creamy, naturally sweet, and very delicious, so what’s not to love?

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Have fun with the excess almond skins that are left behind. I must credit Stephanie with this tidbit too, as I probably would have wasted this part by throwing it away. I just added some raisins and baked on 350 F until toasted, about 30 minutes (turning once during the baking). I could’ve been more creative, but I was more focused on trying to produce pretty pictures for my almond milk!

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Ingredients:

  • 2 cups raw almonds
  • 6 cups filtered water
  • optional: 2 dates or maple syrup, dash of cinnamon, dash of vanilla extract

Steps:

  1. Soak almonds overnight, or for at least 5 hours, making sure to use enough water to cover the almonds.
  2. Drain the almonds and place in a blender, adding the six cups of water and optional ingredients.
  3. Blend for one minute.
  4. Drain the almond milk using a cheese cloth and strainer. Place the cheese cloth atop the strainer and place above a medium/large sized bowl. (I have made almond milk using just a strainer and no cheese cloth before.)
  5. Make sure to squeeze out the excess liquid from the cheese cloth.
  6. Store in an airtight container for up to a week. Enjoy!

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Author: Balanced Bella

Hi, I'm Jaime and I am the recipe tester, photographer, and writer at balanced bella! All my recipes are vegan, gluten free, and 100% delicious!

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