Making your own almond milk is an easy and cheap alternative to dairy or its often highly-processed alternatives.

1. Take one part almonds (or walnuts, pecans, cashews…) and grind them in a blender with a bit of water until the nuts are in coarse chunks. Then soak the nuts overnight in warm water (soak cashews for only 1-5 hours).

Unless nuts are soaked, they contain excessive amounts of phytic acid which can cause poor digestion and inhibit mineral absorption. Grinding the nuts helps to break down phytic acid even more by increasing the surface area, so both grinding and soaking are vital steps before consumption. Have patience, it will be worth it!

2. Drain water from the nuts and put the nuts in a blender with three parts fresh water (tap water’s fine if it’s what you drink, just don’t use the water you soaked the nuts in.) You can use more or less water depending on how thick you want the milk.

3. Blend for about a minute, or until the water is a milky white color. Strain through a cheesecloth and save pulp to make energy balls. Store milk in an air-tight container and drink within 4 days.

Nut milk is great to add to coffee or tea, use as a dairy substitute in recipes, or drink straight. Mix with honey, maple syrup, cinnamon, raw cocoa powder, vanilla, a pinch of sea salt,  and/or blend with dates for a special treat.


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