There is nothing, NOTHING like real, home made almond milk. It is creamy and delicious, it can be subbed for dairy in almost any recipe, and what I love most is that there is only ONE ingredient…ALMONDS! Well, and water, too, but how cool is that!?
Take a look at any container of store-bought almond milk, and you’ll see thickeners, gums, “natural” or “artificial” flavours and other things we can’t always identify or pronounce.
And then, there’s home made. Almonds. Water. DONE!
Sure, it might take a few minutes to whip it together, but it’s soooo worth it! I share the method I follow in this video, and I’d love to hear from you if you give it a try.
I also share how to turn it into vanilla almond milk (using fresh vanilla or else the extract, if you prefer), and to make a yummy coffee or tea “creamer” by adding a tablespoon of coconut oil–the oil won’t harden when used in warm beverages.
Here’s to making 2020 full of real, whole foods and recipes that you make from scratch! Let’s keep cooking…together.
Because I want you to love your life one bite at a time.
HOMEMADE ALMOND MILK
Sarah Roberts
Yields 4 cups of almond milk
Why I Make This: There is NOTHING like the taste of homemade almond milk! Creamy and delicious, it contains lots of real almonds, whereas store bought has about 1 almond per serving! I love using it in chia pudding, smoothies, soups and in my coffee (although for some people, it can tend to curdle, so try and see). I hope you give this a shot and be sure to use only RAW almonds, not roasted, salted or sweetened.
INGREDIENTS
1 cup raw almonds (organic preferable)
½ teaspoon salt
Water, for soaking
4 cups fresh water
INSTRUCTIONS
Soak the almonds in water and salt overnight.
Drain and rinse the almonds well.
Add 4 cups of fresh water to a blender with the soaked nuts.
Blend water and almonds on high for one minute.
Squeeze through a “nut milk bag” (found at your local health food store).
Store in a glass container in the fridge for up to one week.
Voila! It is SO tasty and creamy and delicious. Made by you, with love for your body.
NOTE: If you are allergic to almonds, or want a nice change, feel free to make cashew milk using the same method.
HOMEMADE VANILLA ALMOND MILK
Sarah Roberts
Yields 4 cups of vanilla almond milk
Why I Make This: I LOVE using vanilla almond milk to make Chia Pudding or in healthy milkshakes. The richness of the coconut oil is nice, too, but only add it when you’ll be using it in hot recipes, as otherwise, the coconut oil will solidify in the fridge.
INGREDIENTS
1 cup raw almonds (organic preferable)
½ teaspoon salt
Water, for soaking
4 cups fresh water
Seeds from ½ of a vanilla pod or 1 teaspoon vanilla extract
1 Tablespoon coconut oil (optional–if using in hot beverages)
INSTRUCTIONS
Soak the almonds in water and salt overnight.
Drain and rinse the almonds.
Add 4 cups of fresh water to a blender with the soaked nuts.
Blend on high for one minute.
Squeeze through a “nut milk bag” (found at your local health food store)
Pour your milk back into the blender and add in the vanilla and coconut oil (if using) and re-blend. Store in a glass container in the fridge for up to one week.
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P.S. Registration for my next round of One Bite At A Time Group Coaching will end next week. If you’ve been curious about the program, want to cook with me in my kitchen, and learn tools and strategies to help you live your BEST life while uncovering patterns that have kept you stuck, you won’t want to miss out on this round. The next one won’t happen until the Spring. I’d love to schedule a call to chat and you can visit OBAATCoaching.com to learn more if you’re curious. Let’s make 2020 YOUR year!
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