Almond milk recipe

Almond milk is not a replacement for milk from animals. If you want to stop consuming milk as a drink, have water. Almonds should not be consumed in mass quantities, they are very calorie dense and contain high levels of omega-6 PUFAs. Almond milk can be used as a treat in small amounts, just like almonds. It can be used in cooking to add the flavour of almonds.

Note that the toxic waste sold in stores is less than 2% almonds, while this recipe is over 50% almond. This recipe also doesn't include the flavorings, emulsifiers, and preservatives contained in the commercial products.

Almond milk

1 cup     | pure water
200g      | raw almonds
0.25 tsp. | sea salt

Prepare

• Add water to container with almonds and salt. Soak for at least 12 hours. Use enough water to submerge the almonds by about an inch.
• Drain the soaking water and rinse the almonds well. Do not re-use the soaking water, it now contains phytic acid.

Cook

• Blend almonds with one cup water in a high speed blender (such as a Vitamix). Blend about one minute at 80% power, until smooth and creamy.
• Strain almond milk into a large bowl through a nut milk bag, cheese cloth, sprout bag, or a clean thin kitchen towel.
• Pour into a glass jar or pitcher and store in fridge for up to four days.