This almond milk is rich and creamy and absolutely delicious. Whether you drink almond milk because you’re lactose intolerant or because you prefer the taste, it’s an excellent source of nutrients including protein, calcium, iron, vitamin E and heart-healthy monounsaturated and polyunsaturated fats.
Some of the ingredients used in very mainstream popular almond milk brands contain questionable ingredients, mainly carrageenan. Carrageenan is a very common food additive made from red seaweed. Studies showing carrageenan may increase the risk of stomach ulcerations, glucose intolerance, and is cancer promoting. We like Rude Health almond milk as it doesn’t have any nasties in it.
I love Almond milk in hot chocolate, cereal, tea, porridge, milkshakes, smoothies- the list is endless!
1 cup of almonds (200g)
3 1/2 cups of water
Optional: 2 medjool dates or a couple of spoonfuls of maple syrup
Soak the almonds for at least 7 hours or overnight
Drain the almonds and rinse well
Add the nuts to a blender with the 31/2 cups of water. Blend it all for a minute or two until the milk forms.
Strain the mixture through the nut milk bag into a container and squeeze the rest of the liquid out with your hands
Funnel the strained milk into a sealable bottle and store in the fridge for 4-5 days.