Non-dairy milks, such as soy, rice, coconut, hemp, oat and almond are growing in popularity.
These plant-based alternatives are easier for the body to digest, compared to cow’s milk, as they don’t contain lactose. And, some even have added health benefits. For example, almond milk, is high in Vitamin E, Magnesium and Potassium.
While you can purchase milk substitutes at nearly any grocery store, I prefer to make my own. The end result is smooth, silky and just a touch sweet.
1 Cup Raw Almonds
3 Cups Filtered Water
¼ Teaspoon Coconut Oil
¼ Teaspoon Pure Vanilla Extract
Nut Milk Bag (or cheesecloth)
Place the raw almonds in a small bowl and cover with filtered water. Soak the almonds for at least 6 hours, or overnight. The longer the almonds soak, the creamier the milk. When done soaking, drain and rinse the almonds under cold water. Add the almonds to the blender, along with 3 cups filtered water. Blend on high speed for 2 minutes. Turn off the blender, add ¼ teaspoon coconut oil and ¼ teaspoon pure vanilla extract. Pulse just to combine.
Over a large bowl, pour the contents into the nut milk bag. Twist the bag tightly, and gently press all the milk from the almond meal (the almond meal will be dry and remain inside the bag).
Store the almond milk in a tightly sealed container for up to 3 days. But believe me, it won’t last that long! I love to mix this milk into fruit smoothies and it’s delicious with Cold Brew Coffee.