HOW TO MAKE VANILLA ALMOND MILK AT HOME!
Ever wondered about how to make your own almond milk? Well, I have the perfect recipe for it! It is easy to make, delicious and nutritious!
HEALTH BENEFITS OF HOMEMADE ALMOND MILK
Homemade almond milk is far more nutritious than the store bought version! It has no carrageenan (a common almond milk additive getting some negative press lately, as it could be a culprit for gut damage). You can also get to control the amount and kind of sweetener in it. Plus it’s dairy-free, lactose-free, gluten-free and low in sugar, depending on your choice and amount of sweetener!
Here are a few other health benefits of making your own almond milk:
- Almonds are high in heart healthy monosaturates which is the same kind of fat found in olive oil! They are known as the perfect “nut” as they contain a balanced ratio of fats to protein and carbs!
- No bad oils: The almond milk recipe below contains no bad oils and has a healthy dose of coconut oil. Coconut oil contained mostly medium chained fatty acids (MCFAs). Unlike long-chain fatty acids (MCFAs) found in plant based oils, MCFAs are easier to digest, not readily stored as fat and processed by the liver. This means that they are immediately converted to energy instead of being stored as fat!
- Preservative/ additive and chemical free! Making it the healthiest way of ingesting Almond milk.
- Way more almonds and healthy ingredient: Homemade almond milk is much more nutritious than the store bought version as it contains way more almonds and healthier whole food ingredients (like dates and coconut oil!) Medjool dates contain natural raw sugar with fiber and antioxidants. They have a great, Caramely taste! YUM!
- Blends well! Delicious for your overnight oats, in your morning coffee or post workout smoothie.
- Perfect for vegans, vegetarians and those who are intolerant to dairy.
ALMOND MILK RECIPE – A VIDEO TUTORIAL
Watch my quick video on how to make delicious almond milk recipe at home, using simple healthy ingredients. You can find the ingredients I’ve used in my almond milk recipe and step by step directions below!
The recipe below yields 4.5 cups of fresh vanilla almond milk and will last 3 days in your fridge!
1 CUP RAW ORGANIC ALMONDS (SOAK FOR 12 HOURS)
3 CUPS FILTERED WATER
A PINCH OF HIMALAYAN OR CELTIC SEA SALT
1 VANILLA BEAN (SOAK FOR 12 HOURS)
3 PITTED MEDJOOL DATES (SOAK FOR 12 HOURS)
1 TABLESPOON COCONUT OIL
DIRECTIONS
- Place almonds in a glass or ceramic bowl and fill with filtered water. It should cover over the almonds by roughly 2 inches above the almonds. Add a dash of Himalayan or Celtic sea salt and the vanilla bean. Cover with a cheesecloth or other breathable cloth material and soak at room temperature for 12 hours.
- Soak the Medjool dates in a separate small glass or ceramic bowl and cover with a paper towel or other breathable cloth at room temperature for 12 hours.
- Pour almonds into a strainer, do not keep the water! Rinse the almonds in the strainer thoroughly.
- Pour the almonds into your blender. Add the water and salt.
- Blend on high for 45-60 seconds.
- Pour the mix into your nut bag over your clean empty bowl. I’ve heard a stocking can work as well but I’ve never tried using one myself (let me know if you do by commenting on this post!) You can get a nutbag at most health food stores or online. Squeeze out the milk into the bowl. You can keep the almond meal for future recipes but it’s no longer needed for this recipe.
- Pour the almond milk back into the blender and add the vanilla bean, Medjool dates and coconut oil. Blend on high for 45 seconds to 1 minute.
- Pour into a sealed preferably glass bottle and keep in the fridge.
Looking for more fun, clean eating recipes? Check out my FREE recipe book below! And make sure to subscribe to my YouTube channel: https://www.youtube.com/user/lyzabethLopez
