Homemade Almond Milk {Dairy-free, Raw, Clean eating} NotDeprived_Becca's Kitchen





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Published on Feb 19, 2013

Today is the day where I share my easy Almond Milk recipe. I am excited to share this with you due to the fact that it is both natural and cost-effective! Our family has been completely milk-free (still working on being completely dairy-free) since the beginning of 2013 and we wouldn't go back.

The choices are endless these days for dairy-free milk alternatives, but not all of them taste great and make sufficient substitutions for cooking and baking. Also, there can be much controversy as to which ones are best for you nutritionally. Almond milk is one of the best alternatives as it provides many of the same nutrients as cow's milk as well as some that cow's milk does not contain (such as Vitamin E). It tastes great and can be substituted 1:1 in your cooking! I encourage you to research this for yourself, but unless you have an allergy to almonds, this is an excellent milk to have on hand. Visit my blog at notdeprived.com for more information on why our family is making the dairy-free decision.
I choose to make my almond milk at home simply to provide my family the most natural product that I can. My recipe contains raw almonds and water (plus whatever natural sweetener I prefer...dates, honey etc.). Simple, clean and delicious! I purchase almonds in bulk when on sale and always have them on hand for milk and homemade almond butter. If you do choose to purchase almond milk in the grocery store, I recommend stocking up when it is on sale and purchasing the unsweetened product to avoid unnecessary sweeteners.

1/2 c raw almonds
6 c water
Sweetener of choice (Optional): 3-4 dates, Tbs Honey etc.

Soak the almonds overnight or for at least 2 hours.
Drain the almonds and rinse well*
Add the almonds with sweetener and water to a blender ( I HIGHLY recommend investing in a Vita-mix blender as they are wonderful for making milk, smoothies, flours, soups and much more!) and process until it runs smoothly.
Use as is, or strain through cheesecloth or Strainer bag.
Pour into glass jars, seal tightly and store in the fridge for up to a week.
You can use less water if you prefer a stronger taste or more creamy texture (you can make your own creamer this way!)
*I neglected to mention in the video that you do need to drain and rinse the almonds after they have soaked. Soaking releases the enzymes and make the almonds easier to digest.
Enjoy this dairy-free and healthy option to cow's milk and make sure to connect with me on Facebook, Twitter, Pinterest and Instagram. I love to hear your stories!


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