What makes Almond milk so amazing? For starters, it is packed with vitamin E, calcium, protein, B vitamins, and fiber. It’s also low glycemic, vegan, and lactose-free, so it provides a real benefit to your body with essential nutrients without causing blood sugar spikes or allergy irritation. Plus, let’s face it. It tastes really really good!
Of course, homemade is best, but in reality we don’t always have the time to make everything from scratch. In those situations it’s ok to buy from your local trusted grocer but…
WATCH OUT FOR CARRAGEENAN, ADDED SUGAR, AND OTHER MYSTERY INGREDIENTS.
Now, when time is a factor, Silk is our almond milk of choice because it’s verified non-GMO, is free from soy, gluten, and harmful preservatives, and they have an unsweetened option, which is we recommend. Sticking with the unsweetened version will limit unnecessary added sugar in your diet.
WHY SHOULD YOU AVOID CARRAGEENAN IN ALMOND MILK?
If you are buying your almond milk, make sure to read the label and avoid any brands that contain carrageenan. This common ingredient, derived from seaweed, is frequently found in almond milk and other dairy or faux-dairy products and is used as a stabilizer and thickening agent. There are probably other brands out there that have removed it as well, Silk is just just the one we prefer as we can find it locally without much trouble.
The reason carrageenan is questionable is because it has not been adequately tested, and some studies show that it can be harmful to the GI tract and even promotes tumor-growth. It only makes sense to avoid anything that has not undergone thorough testing and is proven to be safe. Frankly its hard to understand how junk like this are allowed to be added to our food in the first place, but that’s a rant for a different time.
Now…if you are willing to make time, you can make your almond milk; this an easy to follow and make recipe.
Soak your almonds overnight (or at least four hours). Once you have this part done, the rest of the process just takes 5 minutes. It will keep in the refrigerator up to five days.
2 cups of raw or pre-soaked almonds
4 cups of filtered water, plus more for soaking
1 teaspoon of real maple syrup OR raw honey
optional: ¼ teaspoon vanilla extract
optional: ¼. teaspoon cinnamon
Other stuff you need:
Nut milk bag (or fine mesh strainer, or cheese cloth)
Medium to large mason jar
How to do it:
Soak the almonds so the water is covering them by 1 inch for at least 8 hours at room temperature.
Drain your soaked almonds and put them in a high-speed blender with the 4 oz of filtered water, and blend on high for 2 minutes or until you can no longer make out any almond chunks. This will take about 90 seconds.
Now, place the funnel on your mason jar, with the nut milk bag in the funnel centered above the funnel opening allowing the upper portions of the nut milk bag to drap over the rim of the funnel.
Now pour the blended almond milk into the nut milk lined funnel so the pulp is caught at the top and the pure almond milk collects in the mason jar.
Once you have a good amount of pulp collected at the top, stop pouring, and squeeze the pulp and extract all the liquid. Transfer the remaining dry pulp out of the funnel and then continue pouring the rest of the pulp-mixed almond milk and squeezing the pulp until you have transferred all the blended almond milk.
Optional: Add the vanilla extract, cinnamon, and maple syrup and blend another 10 seconds until incorporated.
That’s all there is to amazing homemade Almond Milk!