Homemade almond milk is extremely easy to make and superior to any store-bought brand available. I began making my almond milk two years ago when I couldn’t find almond milk that was just almonds and water, and most store-bought almond milks are full of additives and preservatives, which can be irritating to the gut. You’ll never be able to return to the store-bought stuff ever again! Homemade almond milk is delicate and slightly floral-like in taste.You’ll never be able to return to the store-bought stuff ever again!
Making almond milk is super easy. Start by soaking plain raw almonds in filtered water for a minimum of 8 hours or overnight in the fridge. Once the almonds are soaked and slightly soft, drain and rinse the almonds, then add to a blender with two and a half cups of filtered water. Turn the blender on high and blend for about 2 mins, then take your nut milk bag and squeeze the milk out of the bag. Pour the almond milk into a glass bottle and store it in the fridge for three to five days. Some separation will naturally occur, so give the almond milk a good shake before using it. If you wish to flavor the almond milk, you may use a pinch of sea salt, cinnamon, or vanilla while blending the milk!
When practicing food combining, almond milk is categorized as a neutral when consumed in small amounts like adding to coffee, etc. I find almond milk combines well with nuts and seeds like chia or flax seeds. I love to use the almond milk in chia seed pudding or add it to my green protein shake!