Need a good almond milk recipe to get you started making your own delicious almond milk for you and your family? We'll show you how in the recipe below, plus a few bonus tips and ways to fortify your almond milk to make it extra superhealthy.
But first lets cover a few basics about what exactly almond milk is and why you might want to use it as a substitute for soy or traditional dairy milk.
Almond milk is the result of blending soaked almonds with water in a blender and straining the milk through a nut milk bag or fine mesh strainer. This produces a white milk that is very similar to the consistency of dairy milk. There are also other ingredients you can add to your nut milk recipe to create different flavors or ranges of sweetness.
Nut milk makes a great lactose-free, non-dairy alternative to the traditional "cows milk" and is also good for anyone with a casein or gluten allergy. Milk made from tree nuts is the perfect substitute because it tastes just like "milk", but contains far less calories per serving and no saturated animal.
This raw vegan version of milk is also better for those needing to eliminate cholesterol promoting foods from their diet and is a more appropriate choice for maintaining a healthy heart.
Cow's milk is a bit higher in protein content, but it is also higher in other ingredients you don't really want in your body. This may include hormones, antibiotics, pus, genetically-modified substances and concentrated toxins. This is especially the case for conventionally raised cows that are not grass-fed.
(If you choose to drink dairy milk, we recommend non-pasteurized, organic, raw milk from naturally and humanely raised goats or cows.)
One of the reasons why almond milk is the healthier choice over other types of nut milks you can make is in the almond nut itself. Almonds are one of the most alkaline nuts out of all the nuts and seeds. This means that they promote a more balanced body pH and alkaline state in the body when consumed.
Typically, the average diet contains too many acidic-type foods that can cause an improper ratio of acid feeding bacteria (like candida) in the intestines. This can encourage a host of health related conditions over time such as autoimmune disease, allergies, inflammation and other illnesses.
We include other nut milk recipes on this website that use heavier nut and seed varieties and, although they are a way better alternative to dairy or soy based milks, they do include more fat content and are more acidic in nature.
We would agree that, if you are going to drink milk, almond milk is the best choice for weight loss or for maintaining a natural body weight. The reason for this is because the milk made from almonds contains mostly monounsaturated fat as oppose to saturated fat, which helps to prevent weight gain.
Almonds also contain far less fat in general than other nut varieties and are an alkaline-based food source. A body acid/alkaline balance of 7.4 is helpful for a healthy intestinal tract and enhancing the process of digestion.
Almond milk is lower in calories compared to other nuts with a one cup serving of unsweetened almond milk coming in at about 40 calories.
The higher ratio of monounsaturated fats in almonds also make them a better choice for people with heart conditions because they do not raise cholesterol levels. Monounsaturated fats help to increase "good cholesterol" (HDL) and lower "bad cholesterol" (LDL).
Almonds are one of the most nutritionally dense nuts, providing a full spectrum of health promoting nutrients including biotin, vitamin E, manganese and copper. They are a good source of riboflavin (B2), selenium, iron and contain a more balanced calcium/magnesium ratio, which is important for increasing bone density and maintaining joint health.
Almonds also contain zinc as well as folic acid, which is good for pregnant mothers, in addition to being particularly valuable for nourishing the bones and strengthening the teeth.
Making nut milk from almonds concentrates these naturally occurring vitamins and minerals and makes them more bio-available and easier to digest as a liquid.
The first step to making a homemade almond milk recipe is to soak your almonds. This involves placing almonds in a jar with water and letting them soak over night or at least 8 hours.
Unlike other types of nuts and seeds, almonds have enzyme inhibitors that can be removed by the soaking process. At the end of the soaking time it is necessary to drain off the brown colored soak water and rinse the almonds one more time in pure water.
Most nut milks go through this soaking procedure to make them easier to break down into a milk when blended. Some nuts, however, do not require straining because of their added fat content (and less enzyme inhibitors) and can be blended with the water they are soaked in.
Straining the almond milk through a nut milk bag or fine mesh strainer helps to remove the fiber content and simply makes a better milk. Since almonds are high in fiber, it is a necessary step if you want a creamy but not extra thick milk to drink.
When pouring your blended water and almonds through a nut milk bag, you generally squeeze the milk out of the bag, kinda like milking a cow. :) This process also helps to remove the almond skins so you get a nice smooth, silky white milk.
Some people blanch their almonds and remove the skins by hand when making their almond milk recipe. We believe this is an unnecessary, not to mention, tedious step. Blending up the skins also releases some of the beneficial flavonoids that you want in your milk.
One of our personal favorite ways to use nut pulp is in dehydrated no-bake cookies or in our granola recipe.
There are additional ingredients you can add to make your nut milks extra nutritious, flavorful and creamy sweet.
Making your own almond milk recipe can be very rewarding. Not only do you get to have the satisfaction of a creating fresh, delicious and creamy milk for you and your loved ones, it also SAVES you money on buying expensive, commercial, boxed almond milk at the store. Packaged almond milk brands do not compare in quality to the homemade version.
Some use too much sweetener, making it unsuitable for diabetics, while others fortify their milk with vitamins to fit into nutritional guidelines that they can market as "more nutritious." The simple fact is that there is nothing quite like FRESH, organic, wholesome nut milk recipes you squeeze yourself in a nut milk bag. It is the raw vegan way of "milking a cow!"
We like to use our nut milks to make shakes for our first meal of the day after a great workout when the body is open and ready for a raw protein-rich drink.
A glass of cold nut milk is always nice with raw cookies fresh from the dehydrator and is great poured over a raw granola recipe.
An almond milk recipe can be used in the same way you would use other forms of milk. We also use the milk to thicken some of our raw vegan desserts.
Because of U.S. legislation is recent years, most nuts are required to undergo pasteurization. Many nuts are advertised as "raw" under "legal definitions" of the word, but are actually heated.
However, there are certain loopholes that allow some almond and nut growers to sell them TRULY Raw and unpasteurized.
We have our favorite source of really RAW almonds that we buy in bulk to ensure we are getting the highest nutritional quality available.
For those of you who eat "non-raw" nuts or seeds, it is always best to super supplement with digestive enzymes to help digest them in the most optimal way.