Yes, I took this picture outside because yes, I BYOM’D somewhere. No shame.
I’m not perfect, but I pay a lot of attention to the products I buy and what’s going into my body. A great rule of thumb I go by is if I can’t pronounce an ingredient or picture what it looks like, chances are, my body won’t know what it is either. Therefore, it won’t know what to do with it. Simple, but SO hard to follow with what’s on the market these days.
I will say store-bought nut milk options have gotten much better over the last few years. That being said, because the product needs to maintain a shelf life, questionable indigents are snuck in here and there. Long story short: Homemade is always your safest bet. You know EXACTLY what’s going into it, from start to finish.
The below recipe is for homemade almond milk, but you can sub for any type of nut. I just experiment with what flavors and textures I like best, add more/less water, and go from there.
Makes one 24oz mason jar.
- 2 cups raw almonds
- filtered water
- pink salt
- organic vanilla extract
what you’ll need
- High-speed blender
- jar or glass that seals for storage
Place your almonds in a bowl and fill the bowl with water until all of the almonds are covered. Store it in the fridge overnight or throughout the day, for 6-8 hrs. (The softer the nuts, the less they have to soak.) Once the almonds are ready, strain the water and place them in the blender with 3.5 cups of filtered water. Blend until smooth. Grab a bowl or jar and place underneath the cheesecloth. Pour the blended liquid into a cheesecloth and squeeze the milk into the container. Be gentle! If you squeeze too hard, the pulp will get into the mixture.
After all of the liquid has been squeezed out, pour the milk back into the blender. Add dates, salt, cinnamon, etc. These are all optional.
**FYI: This will last in the fridge for about three days.