It is so great to see more people stepping away from the dairy milk aisle and experimenting with delicious and nutritious nut milks. I am personally not vegan, but I make an effort to consume minimal dairy, and truthfully, I prefer to save my occasional dairy consumption for good quality cheeses (with a little wine, of course!).
Making your own nut milk on a weekly basis or from time to time is the perfect way to get fresh, unprocessed milk, cut down on waste production and enjoy the immense flavor of homemade almond milk, which kicks store bought almond milk’s booty, for sure!! Plus, it is so, so ridiculously easy to make. In another post I’ll share with you how to reuse the almond pulp.
1 cup soaked almonds (presoak for 12-24 hours)
3 cups filtered water
1 tablespoon honey or agave nectar
Blend all ingredients well in a blender. Strain through a nut milk bag or cheesecloth, squeezing the liquid through and leaving the almond “pulp” in the nut milk bag or cheesecloth. Store in refrigerator and Enjoy! Use within 3-5 days.
For more info please visit my website http://www.pilatesfornewmothers.com