Easy almond milk recipe without soaking and straining through a mesh bag!
For this tutorial, I chose to showcase almond milk, but any other nut milk can be created using this simple technique. Just switch the almond butter for the nut butter of your choice to make your favorite milk.
Plant-based milks are easy to digest. They are rich in vitamins and minerals, they are high in vitamin B, a good source of iron and healthy fatty acids. This homemade version is also a good source of protein and fiber. Making your own nut milks is quite easy and a great way to avoid the added ingredients found in commercial milks such as salt, thickeners, and carrageenan. Nonetheless, store bought milks are fortified in calcium, vitamin D, and B12.
Almond milk is my favorite plant-based milk. I like the rich texture; it’s fabulous in breakfast cereal, coffee, and desserts.
Moreover, almond milk soothes heartburn, and has anti-aging properties for the skin because of its high density in tocopherol (vitamin E).
Almond milk also contains :
- Vitamine A
- Vitamine B
- and healthy fatty acids
I hope you will enjoy this almond milk recipe!
To prepare this almond milk milk you will need… almond butter!
2 tablespoons raw almond butter (consuming raw nut butter avoids exposure to advanced glycation end products AGE found in roasted nuts. In high doses, AGE are linked to disease and premature aging.)
2 cups of filtered water
A resealable jar (2 L capacity or more)
Good blender such as a Vitamix
- Add the nut butter and the water in your blender.
- Mix at high speed until the liquid is smooth and creamy.
- Transfer your milk to your jar and store in the fridge to cool.
- Shake your homemade milk well before using.
Your milk will keep in the fridge for about 7 days in an airtight container.
Stay tuned for more healthy plant-based recipes in my future posts! You can subscribe to this blog and receive notifications of new posts and videos by email on a monthly basis.