Almond milk is super easy to make at home and has a delicious fresh taste. Homemade almond milk tastes completely different from the store-bought variety. It is so yummy you will find yourself drinking it by the glass!
Adults generally lose the ability to create the enzymes necessary to properly digest dairy. This is why a lot of people are lactose intolerant. Consuming dairy when you can’t properly digest it can lead to back pain, among other issues. Almonds are also high in magnesium which can help reduce inflammation, thus reducing back pain.
Inactive Prep time: 1 hour to overnight
Active Prep time: 10-15 minutes
Serving size: 3.5 cups
- 1 cup raw almonds, soaked in water
- 3.5 cups water
- 10-20 drops stevia (vanilla or plain), to taste
- Pinch Himalayan salt, to taste
- Place almonds in a bowl, cover with water and soak for one hour to overnight.
- Rinse and drain the almonds and place into a high speed blender with 3.5 cups water.
- Blend on the highest speed for 1 minute.
- Place a cheese cloth in a sieve over a large bowl and filter the almond milk. Let gravity do all the work, or squeeze the liquid out of the almond mixture.
- Rinse out blender to remove any leftover almond bits and pour the milk back in. Add the stevia and pinch of Himalayan salt to taste and blend on low to combine.
- Pour the almond milk into a glass jar to store in the fridge for 3-5 days. The almond milk will separate, so shake the jar before serving.
by Jesse Lane Schelew, Holistic Nutritionist