Processed almond milk can contain additives including, sugar, salt, gums, flavours and emulsifiers (lecithin and carrageenan). The emulsifiers are commonly used for texture and consistency and while deemed safe may interfere with gut health. If you prefer to purchase your almond milk, look for unsweetened varieties and if possible without gums and emulsifiers.
Ingredients
- 1 cup blanched almonds
- 2 cup water
- 1/2 tsp vanilla extract (optional)
Instructions
- Place almonds in a large bowl with enough water to cover them. Leave for 4 hours or overnight before draining and rinsing under cold water.
- Place the almonds and water in a high-speed blender and pulse for 1 – 2 minutes until the water is cloudy and the almonds are finely ground.
- Pour the mixture through a mesh strainer lined with fine cloth (cheesecloth or nut milk bag) into a a large bowl, pressing down to extract as much liquid as possible. Place the milk into a glass serving container and store in the refrigeratory for 4 to 5 days.
- Keep the blended strained nuts and they can sprinkled over breakfast cereal or added to casseroles or curries.
