We have gone (mostly) dairy free in our home. I can’t remember the last time we had cow’s milk…I just can’t! We occasionally have grass-fed cheese, but that’s about it from the dairy department.
I like to add a bit of almond milk to my coffee and we also use a lot of it for smoothies. When I’m in a hurry I buy it from my favorite brand, Califia Farms. I feel like they have the least amount of additives to their milk and it tastes good. However, I have recently discovered how easy it is to make my own and guess what, NO additives!
I think once you discover how easy and inexpensive it is, you will love it too!
Homemade Almond Milk
- 1 cup raw almonds -soaked in water for about 4 hours
- 4 cups filtered water
- Soak one cup of raw almonds in water for about 4 hours.
- Drain water from almonds and rinse them well.
- Add 4 cups of fresh, filtered water and rinsed almonds to your high powered blender – Vitamix recommended.
- Blend on high speed for about a minute, until everything is blended and milk looks creamy.
- Strain the milk through a nut milk bag or cheese cloth into a large jar or bottle. Squeeze the bag well to get all of the milk.
- Discard the almond remnants or you can save to add to recipes. (Dehydrate to make almond flour.) I add the flour to pancakes, muffins, or waffles.
- Store the milk in an air tight container in the refrigerator for up to 3-4 days. You can also freeze in ice cube trays to add to future smoothies!