Did you know that you can make milk from almost any type of nuts and seeds? Hemp, hazelnut, cashew, almonds – there is one for every taste!
Plant-based milk is so much better than cow’s milk because it is cruelty-free, and it doesn’t come with the health problems related to animal protein intake.
Here’s what you need to know about plant-based milk alternatives
Almond milk probably the most common one because it is the most alkaline and almost everyone loves the mild and sweet taste. If you want to make your own almond milk, it is important to choose the best quality almonds in order to get the healthiest and richest tasting milk. It is also very important to soak the almonds in order to neutralize the enzyme inhibitors, activate the nutrient potential, and make them easier to pulverize.
Homemade fresh raw almond milk contains live enzymes with no additives or preservatives, like most processed nut milk you can find at the store. Those commercial nut milk are very helpful during the transition from cow’s milk. Although, choosing to make your own at home is definitely a healthier option.
For 1 liter of almond milk, you need:
– 1 cup of almond
– 4 cups of spring water
First, place the almonds in a jar and soak them in spring water or filtered water. Do not use tap water. The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be.
Rinse the almonds several times during the soaking process. When finish, rinse one last time.
Blend the almonds with 4 cups of spring water. If you want thicker milk, use less water. 4 cups will give you the consistency of 2% regular milk. Blend for 2 minutes, or until the nuts are completely pulverized.
Strain the milk with a nut milk bag. You can find these in health food stores or online. Pour the milk in the bag on top of a bowl, and squeeze it until no more liquid comes out… It is like milking a cow!
Don’t waste the almond pulp. You can save it to make raw cookies, crackers, cakes or bread.
Store your milk in a glass jar in the refrigerator. It will last for about 2 or 3 days.