I am a non-dairy girl and love my almond milk! But it's hard to find almond milk without sneaky sugar, carrageenan and seems fresh when it's been in a carton for a couple weeks by the time it gets to my fridge. So, recently I was inspired by my friend Deb to start making my own homemade almond milk again. And I have been LOVING it! It's fresh, it's creamy, it's from steam pasteurized almonds and I can put my own natural sweetener in it. Ahhhh!
This recipe is from Against All Grain cookbook:
1 cup almonds (soaked for a minimum of 4 hours)
1/4 tsp. sea salt
1 tsp Xylitol, maple syrup, a few drops of stevia or omit sweetener completely
optional: 1 tsp organic vanilla extract
Throw all ingredients together in a high-speed blender like a Vitamix or Blendtec. I have been using our kitchen strainer over a bowl and stirring the almond pulp to get the milk out. You can also buy cheese cloth or almond milk bags. Discard pulp in your compost or add to pancakes or other baking.