With the growing concern over all the GMO‘s in our soybeans these days, a while back I decided to switch to other milk alternatives (as I have never been a fan of the dairy version). Moving into a high raw diet this year has been an interesting journey, and a great learning experience for me. So a few months back, after putting this off because I thought it would be too much work, I finally bit the bullet and made my own almond milk. And can I just say, I will never go back to the store-bought stuff after this, this is SOO easy to make!
- 1 cup of raw almonds
- 3 1/2 cups of filtered water
- 1/2 tsp of cinnamon
- 1/2 tsp cardamom
- pinch of sea salt
- 1 tbsp of agave (optional)
- Soak the almonds in filtered water for about 12 hours or overnight.
- Rinse the almonds well, then add all ingredients into your blender and blend very well, until everything is looking kinda like milk. Taste your milk and add agave or another sweetener of your choice if you desire your almond milk to be a little sweeter.
- Next, either strain your milk into a bowl using a nut milk bag or by lying a piece of cheese clothe over a mesh strainer over a glass bowl. Let all the milk drain into the bowl then squeeze the bag or cheesecloth tight, until all your milk is drained, and you are left with the almond pulp.
- Pour your almond milk into a glass jar and seal tight. It will be good for about 4-5 days in the refrigerator.
I usually cut this recipe in half, because I don’t go through that much milk at a time. But if I still have some milk left at day five, I just dump it all into my morning smoothie 🙂
Also the almond pulp can be used in a nice bread, cracker or throw it into your morning smoothie, for a little extra protein.