For those of you that are lactose intolerant or perhaps vegan, there are lots of alternative milk products on the market that contain no dairy. Although I use dairy products, I’ve tried many different milk-like drinks over the years including rice, hemp seed, and almond milks. Many are good, but can often contain added, unnecessary ingredients or sugars that I would rather not consume on a daily basis. So to get around this, I’ve been making my own fresh almond milk at home. It’s very easy, requires only a few ingredients and can be tailored to your taste preferences. There are several variations of the recipe I am using online and can be found below along with a video to illustrate the process.
1 cup shelled almonds
3 cups filtered water
¼ tsp sea salt
3 medjool dates, or other sweetener (can add more if a sweeter milk is desired)
Soak the almonds for several hours or overnight in filtered water in a glass jar in the fridge. Change the water once or twice during that time. Drain the almonds and place into a blender. Add the 3 cups of water, sea salt, and pitted dates. Blend on high for one to two minutes. Strain the milk using a fine strainer. Store the milk in an airtight container in the refrigerator and shake well before use. The leftover almond pulp can also be used as an addition to a variety of dishes or recipes including pancake or muffin batters, dips, spreads, stuffings, smoothies, oatmeal and yogurt.