Allow me to introduce to you a life-changing ingredient in a plant-based, healthy, happening kitchen: homemade nut milk. This creamy, nutty bevvy is lower in fat and calories than reduced fat cows milk. It contains no saturated fat or cholesterol. Its a great way to crowd out dairy in your diet with something new, light and delicious.
To be honest I never liked almond milk that much until I tried making it myself. The almond nuances are amazing – and there is just so much flavor! I really hope you give it a try. There are so many amazing smoothie recipes out there and this secret weapon makes them all even better.
Give it a whirl!
P.S. Peeling the almonds is optional. Feel free to mess around with your method. I like to peel them if I have the time because I can use the pulp for almond pulp hummus like my girl Sarah B. does in this recipe. Plus, according to ayurveda a peeled almond is more sattvic, or in other words it brings more balance and healing to the body.
1 cup soaked almonds
3 cups filtered water
optional: 1/4 teaspoon rock or sea salt and 1/2 teaspoon vanilla extract (or 1 vanilla bean, scrapped)
Soak almonds in 3 cups of water for 6-8 hours (overnight usually does the trick). Drain almonds, rinse them, and then peel. Discard skins. Add almonds to blender with 3 cups fresh filtered water. Blend on high until a milky consistency (about 1 minute). Pour liquid through a nut bag, cheese cloth, or mesh strainer into a small bowl. Squeeze all the liquid so you are just left with the pulp (which you can save for baking or other treats). Optional: add 1/4 teaspoon sea or rock salt and 1/2 teaspoon vanilla extract. Keep in fridge for up to 5 days. If it separates that’s ok, just shake it baby!