Almond milk is a plant-based alternative to traditional cow’s milk, and it’s becoming increasingly popular. I personally love its creamy texture and nutty flavor, and find it delicious to enjoy on its own. I also love to cook with it; in fact, it’s a useful ingredient in many healthy recipes. I use it in place of cow’s milk in almost everything: smoothies, cereal, baked goods, sauces and soups. I even prefer it to cow’s milk in my coffee.
People’s reasons for turning to almond milk vary. For example, vegetarians and vegans appreciate that it’s plant-based; those with allergies or intolerances to cow’s milk appreciate having a dairy-free option. And some people, like myself, simply enjoy its taste and health qualities.
Because buying almond milk from the store can get a little pricey, I want to share this Primal Palate recipe to help you make it yourself at home. You won’t believe how easy it is!
Homemade Almond Milk
- 1 pound almonds, raw
- 4 cups water
- Soak raw almonds (or any nut, seed, oat or rice) in water for a minimum of eight hours.
- Drain water from almonds and rinse thoroughly.
- Place almonds in a food processor or high-speed blender along with 4 cups of water.
- Blend nuts and water until smooth.
- Pour liquid into a large bowl through fine mesh. (Try out these simple – and reusable – alternatives to cheesecloth.)
- Gently squeeze the pulp in the mesh to wring out the remaining almond milk.
- Serve or keep refrigerated (for up to one week) in a glass container.