Hey, y’all! Today I want to share a very simple recipe that I make every week!
You probably have seen tons of dairy-free milk alternatives at your local grocery store. It’s been proven that conventional cow’s milk can contain hidden sugars and a lot of people have noticed how they are intolerant to dairy. This is why, all of the sudden, almond milk, cashew milk, coconut milk, and rice milk started popping up everywhere!
If you choose to buy any of these milks, check the ingredients list. Make sure that you pick the unsweetened versions and avoid any that contain carrageenan, an additive that could cause digestive problems and skin rashes.
The good news is that you can make any of these milks at home! It will only take you ten minutes, and you’ll know exactly what you’re putting in your body. This almond milk recipe serves about 4-6, and you can follow the same steps using any other nut you like, for example, cashews.
- 1 cup raw unsalted almonds
- 6 cups filtered water
- 4 dates
- 1 tbsp. vanilla extract
- ½ tsp. ground cinnamon (optional)
- Pinch of sea salt
- Soak the almonds overnight in 2 cups filtered water, preferably in a glass container (don’t refrigerate)
- The next day, rinse the almonds and combine them in a blender with the rest of the water (4 cups), dates, vanilla, cinnamon, and sea salt.
- Run the mix through a nut milk bag (you can get this at your local health store or on Amazon), and squeeze the bottom of the bag to get the most milk you can.
- Place the liquid in a glass container with a lid, and keep in the fridge for up to 5 days.
P.S. If you don’t want to throw away the solid almond mix that remains in the nut milk bag, you can let it air dry overnight, put it on a baking sheet and bake at 200 degrees F for about 20 minutes or until completely dry to get almond flour for your baked goods!