As a child I was sick all the time. We didn’t know what was wrong with me — I had violent ear infections, swollen glands, and ridiculously high fevers that continued after a tonsillectomy and missing most of 2nd grade. My mother, Bernice took me to an allergist which was considered unusual back then.
At age 8, we learned what was wrong: I was highly allergic to milk. So I gave up dairy completely — all cheese, ice cream — everything. It was tough at first but I never had another ear infection and I rarely felt I was missing out. Even if I did, back then there weren’t options or alternative products readily available like we have today. It seems like the dark ages, (and it wasn’t all that long ago) but there wasn’t almond or cashew milk on store shelves — no vegan cheeses or dairy-free ice creams in the freezer sections from which to choose.
When I got older, I outgrew the allergy and today we live in a different time where all sorts of options are available. Even though I can now eat dairy, I still always buy almond or cashew milk. I never considered making it — or even knew how easy it was until I started doing Whole30 with my friend, Deanna. She showed me how simple it is to make and I have to say, I’m not buying store bought again.
Almond milk is ridiculously easy and you can make it sweetened and unsweetened. I made both because I like the sweetened in my coffee — not my mashed potatoes. In any case, this is all you need: water and almonds:
And a blender…
Then strain it. I actually use Bernice’s fine mesh strainer. You can also use a nut bag — basically, do whatever you find easier.
And that’s it.
Here’s the recipe — and you can also make almond flour from the pulp.
Easy Homemade Almond Milk
Easy to make homemade almond milk: sweetened and unsweetened.
1 cup of raw almonds
2 cups of water
3-4 pitted Dates (for sweetened)
1/4 tsp vanilla (for sweetened)
Soak the almonds overnight in a bowl, uncovered.
Using a colander, drain the the almonds and rinse them well.
Add almonds to the blender with 2 cups of filtered water and blend until milky and frothy.
(For sweetened: add the vanilla and dates and continue to blend)
With a nut bag or fine mesh strainer, pour the blended almond milk into the strainer and pour into a glass jar or container. Almond milk keeps about 3 days in the fridge. Shake it before using as it tends to separate.
You can discard the remaining pulp or keep it to make Almond Flour:
Spread pulp on a baking sheet and place it in the oven at 200F for 2-3 hours until it’s dry.
Almond Milk: 1 cup (8 0z) 1 WW Smart Point
Almond Flour: 1/4 cup 4 WW Smart Points
Keywords: Almond milk, Whole30, Paleo, Keto, Vegan, Weight Watchers, Dairy Free, No Sugar
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