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The dairy-free delight of Homemade Almond Milk

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After the holidays, there is often a lot of talk about detoxing, losing weight, reclaiming your health and more. While I don’t really choose to detox or make dramatic changes this time of year, I often find I am looking to lighten up on the amount of sugar, refined flours and dairy that seemed abundant in December.

Eliminating dairy is never an easy task in our home as we love cheese and a splash of creaminess in our morning beverages, on steamy oats or granola. There are certainly a lot of new ‘milks’ on the market including creamy more flavorful options for coconut, almond and soy milks.

During a detox a few years ago, my husband and I started making almond milk. In a pinch during that period, I grabbed a pre-made almond milk container and was shocked at how dramatically better in flavor my homemade option was. There wasn’t a subtle chemical taste in our almost sweet homemade version. The crazy part was it is annoyingly simple to make almond milk. Certainly easier than going out and buying a carton anyways. And even though I have yet to do the math I would say it is cheaper. But, my favorite part is if you buy your nuts in bulk with a reusable bag this is a completely waste free option compared to tossing out all of those milk containers. After my discovery, I was grateful for the new sense of freedom in making my own from scratch. Join me!

Almond Milk (about 4-6 cups)

1/2 cup raw almonds

1-2 dates, optional to add a bit of sweetness

1 splash vanilla or almond extract, optional (if you want to give it an extra spike of flavor, but try it without first)

cheesecloth

Soak the raw almonds overnight or at least 8 hours.

Drain the soaking liquid, rinse the nuts and place the almonds in the blender with about 3 cups of water. Blend away for a couple of minutes until the mixture is smooth. Strain the almond blend through the cheesecloth (or a nut milk bag, pantyhose, tight sieve, or a thin dishcloth). Dump the almonds back in the blender for more milk, if desired, and blend again with another cup or two of water. Strain the nuts again through the cheesecloth and this time squeeze and push out any access liquid. Nut milk is most delicious immediately but will last up to 3-4 days in the fridge. Just shake well before using.

Now… it actually gets better, because you have this lovely mash of almond meat leftover. Some folks spread it on a sheet in a dehydrator to make their own almond meal. That is a great option, but when we were making it regularly for our detox I made it the replacement for my oatmeal. I just tossed the almonds into a saucepan with a splash of the almond milk and warmed it until it was just steaming. Fresh fruit, a bit of dried fruit, extra almond milk, a crumble of different nuts & toasted seeds,¬†all contributed to the toppings on this bowl of goodness. My favorite part is that the almonds’ protein levels kept me cruising a few hours longer than my higher-glycemic oatmeal breakfast.

Do not limit yourself to almonds, either! Hazelnuts, cashews, walnuts, pistachios and even a combination of nuts are all good. Seed milks work too and the recipe is the same with pumpkin, hemp, sunflower and sesame seeds all being great choices.

Heidi Swanson just posted about making her nut milks through a juicer… check it out!