Almond ‘milk’ and other dairy-free milks have been popular for years, but many of them are full of additives, thickeners, sugar, and other filler ingredients you don’t need or want.
This simple recipe takes less than 5 minutes to make, start to finish. It tastes so silky, fresh, and satisfying that you may never want to buy the processed stuff again!
I had just assumed it would taste boring or flat, but I was completely surprised at how delicious, fast, and easy it was.
And it doesn’t require any straining or nut bags like you need when making almond ‘milk’ from almonds.
And you get these 7 amazing health benefits of almonds:
- Help Prevent Heart Disease and Heart Attacks (study source)
- Support Healthy Brain Function (study source)
- Help Control Blood Sugar Levels and Prevent Diabetes (study source)
- Help With Weight Loss and Prevent Overeating (study source)
- Are Prebiotic, Increase Nutrient Absorption, Increase Populations of Bifidobacterium and Lactobacillus. (study source)
- Can Help Fight Hypertension, Cancer, and Inflammation (study source)
- Help Maintain Dental and Bone Health (source)
Making my own almond milk is just as convenient as store bought…but better! And that is thanks to one secret ingredient: almond butter.
To make your almond milk taste absolutely incredible and be the most nutritious, choose an almond butter that has no additives (such as sugar or extra oils), or use raw almond butter. Raw almond butter gives you a fresher taste (although roasted almond butter still works well!). Also, 85% of almonds farmed in the U.S. were treated with glyphosate, so consider using a brand with an organic option, especially if you or your child have gut issues. (source)
Quick and Easy: How to Make the Best-Tasting Almond Milk
(Serves 4) Time: 5 minutes.
- 4 Tbsp. raw almond butter (I like Trader Joe’s raw unsalted (and add back my own Himalayan pink salt) or Artisana organic raw in glass jars
- 4 cups filtered water
- 1/4 tsp. vanilla extract, optional
- 3-4 pitted dates (to taste) to sweeten OR 1/2 – 3/4 tsp. monk-fruit sweetener (to taste), optional
- a pinch of salt (optional)
- If you want a thicker version, add 1/2 teaspoon sunflower lecithin. Almond milk can sometimes lack the thickness that cow’s milk offers, however, adding sunflower lecithin creates a thickness that mimics the creamy texture of the milk. It also keeps the ingredients in the almond milk from separating.
Instructions & Storage:
- Add all ingredients to a blender and blend on high until smooth and frothy. There may be a small bit of sediment from the dates, which you can strain out, if you wish. Taste, and add more sweetener, if desired.
- For best taste, refrigerate for at least an hour. I often make a bigger batch by doubling my recipe, and it keeps easily 3-4 days in the fridge.
Keep this nutritious, high protein drink in mind as you stock up on some food you’ll want on hand in an emergency.. According to this Food Storage & Shelf Life Chart, peanut and almond butter keeps 2 years on the shelf, though I have had our Almond Butters keep 2 years with absolutely no change in taste or rancid smell.
And check out how simple it is to make 2-ingredient coconut milk here.
“Almonds are a rich source of manganese and magnesium. Manganese is vital in carbohydrates, amino acids, and cholesterol metabolism. Magnesium is involved in over 300 metabolic pathways, including energy production, protein synthesis, cell signaling, and bone formation.” (source)
***For the Full Spike Protein Protocol (including NAC) to protect from transmission from the “V” and to help those who took the “V”, go here.
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