Oats, hemp seeds, soy beans, almonds, coconuts, rice… is there anything you can’t milk these days? With dairy milk becoming less popular every year, it’s no wonder we’re finding ways to squeeze something resembling milk out of every nut and seed we can find. Whether you’re vegan, have a dairy allergy, or just want to try something new on your cereal, there are plenty of options out there. But after reading this article about carrageenan in many non-dairy milks, I decided to try making my own almond milk. Turns out it’s much easier than I thought. If you’ve got some almonds and a blender, you can make almond milk!
I’m so excited to make this homemade from now on, as it contains no additives or ingredients I can’t pronounce. This recipe is really easy and ends up being less expensive than most almond milk options. You can omit the sugar if you want, or add a few dates in the blender to naturally sweeten it. I used a cheese cloth to strain it, but you can also use a nut milk bag (that’s an actual thing apparently) or a fine mesh strainer. It’s creamy, slightly sweet, and it won’t make your stomach hate you all day long. Try heating it up with some cinnamon and nutmeg for a delicious creamy treat before bedtime.
This almond milk is so much creamier and flavorful than the store-bought kind. Store it in the fridge for up to 3 days, and be sure to shake it up between uses, as it will separate. You can make a cream sauce, use it in baking or drink it as-is.