Homemade Almond Milk

After doing research on the additive carrageenan and learning how reports suggest it turns into a carcinogen and can be harmful to digestion by turning into an inflammatory agent, I decided to ditch store bought nut milks & start making my own. 

Man, am I glad I did! Yet again, homemade food proves it's way better then store bought. This version of almond milk is so creamy and actually tastes like real almonds, can you believe that? :)

This version can be transferred into other types of milk like coconut or cashew - just substitute cashews or shredded unsweetened coconut. 

Homemade Almond Milk

Ingredients: 

1.5 cups of raw organic almonds (*ratio is 1 cup of almonds to 2 cups of water - my Vitamix doesn't quite fit that so I shrunk it down a bit)

3 cups of water

That's it! Now try reading your store bought almond milk ingredient list....hmmmmm...

Here's how....pictures and all :)

Start by soaking your almonds in a bowl of water overnight. (6 hours will do, I just find it's easier to let them soak overnight)

Pour almonds through a strainer and rinse very well!

Put almonds and the 3 cups of (new) clean water into your blender & blend on high for 1-2 minutes.

Place a cheesecloth (or mesh strainer or nut milk bag) over a wide mouth container.

Pour in 1/3 of the almond milk mixture from the blender. Grab all sides to enclose the almond mixture and start to squeeze! Here comes your fresh delicious almond milk! 

Squeeze until all the milk comes out then place the almond meal into a bowl (you can save this to dehydrate and make almond flour for baking!) 

Then repeat above steps until you're done.

Another 1/3 of the mixture...

And another....

OK you're done!

This recipe will give you just under 25oz. of almond milk.

Store almond milk in a mason jar in the fridge for 3-4 days. Feel free to add in a tsp of vanilla extract, sweetener, cinnamon, or even some raw cacao powder...yummmmm.