Homemade Almond Milk
Making homemade almond milk is simple and more satisfying than the store bought kind. Most store bought almond milks contain additives such as carrageenan which can cause inflammation and ama or toxins in the body. Almonds are high in protein, about 30 grams for 1 cup of whole almonds. They are sattvic in nature, can build ojas, immunity and can support the production of healthy dhatus or bodily tissues. However, most store bought almond milks contain only about 2% almonds and therefore are less nutritional. So, up your nutritional ante and the nutritional bang for your buck and make your own!
To strain your milk, you’ll need a nut bag and I’ve tried many brands of nut bags and my ALL time favorite bag is Ellie’s Best! You will NEVER have to buy another nut bag; it’s super strong and leaves zero pulp in your milk, dries quickly and has a draw string which makes for easy squeezin’! Read my blog post on 5 easy ways to use your nut bag!
Place almonds and dates in two separate bowls, cover each with filtered water. Soak both overnight.
Rinse almonds and place in a blender. Reserve the date water and discard the seeds.
Place dates, date water, salt and 4 cups of filtered water in the blender.
Blend well, about 1-2 minutes.
Place open nut-bag into a large bowl or pitcher and pour liquid from blender into bag. Holding it over the bowl/pitcher, allow the liquid to strain from the bag, tie up the bag and wring out the remaining milk from the pulp.
Decant almond milk into your glass jar of choice and refrigerate. Will stay vital for 4-5 days.
For a step-by-step with pictures, variations and instructions on how to dehydrate the remaining almond pulp to use as almond meal, see our blog post.