Unsweetened almond milk is one of the most nutritious dairy-free kinds of milk. There are so many health benefits, which I describe down below in my blog. Making almond milk at home is one of the easiest things to do and it is totally customizable!
The main ingredient for almond milk is sweet almond. Sweet almonds are very rich in magnesium, and manganese and are loaded with antioxidants. They are an excellent source of Vitamin E, and smaller amounts of important minerals, such as potassium, copper, and phosphorus. Also a good source of essential fatty acids and vitamin B2.
Almonds reduce inflammation and promote cardiovascular & bone health. Its antioxidants help protect cellular integrity and critical organs from oxidative stress, hence stemming inflammatory conditions. They alkalize the body, bringing down cholesterol levels & stimulate the digestive system.
Almonds have been an integral part of ancient traditions, used in cooking, cosmetics & beauty products. Almond oil is extracted from whole almonds and contains oleic acid & linoleic acid, important fatty acids that make the oil easily absorbed by the skin & replenish the intercellular structure of the skin. In Ayurveda, almond oil is used for treatments for nearly every type of skin.
Almond oil can be bitter when it is extracted from bitter almonds. Usually, “almond oil” refers to the sweet one. It is also used as a hair tonic & massage oil.
Note: People with nut allergies should avoid almonds or using almond oil! However, I know people with minor nut allergies that are processing nuts with dehydration, “activation” or fermentation and they tolerate them without a problem. Raw nuts are causing them different issues.
Below I share with you the creamiest & most delicious almond milk you can make at home!
Kitchen Tools, Utensils & Equipment:
- Measuring Cups
- Measuring Spoons
- Kitchen Towels
- High-speed Blender
- Nut Milk Bag or Cheesecloth
- Glass Bottle
- 1 Cup Raw Almonds, soaked overnight
- Unrefined Sea Salt, enough to taste
- 2 1/2 Cups (625ml) Fresh Spring or Filtered Water
- 1 Vanilla Pod or other additional flavors (Kelp powder, Turmeric
powder, Cardamom Pods, Cinnamon, etc.)
- Soak the almonds for 8 hours or overnight. This step is crucial because you are deactivating the enzyme inhibitors.
- Drain and rinse the almonds thoroughly.
- Peel the skin off.
- Optional: Continue the sprouting process, if you wish, for at least 8 hours extra.
- Place them in a high-speed blender, adding 2 1/2 cups of filtered or spring water.
- Season with unrefined sea salt, enough to taste.
- Blend until the milk becomes creamy & smooth.
- Strain using a nut milk bag.
- Squeeze until all of the liquid is extracted.
- After you finish squeezing, add any additional flavors you wish.
- One of my favorite flavors is vanilla, so for this video, we are adding the seeds from one vanilla bean. Very simply, using a pairing knife, split the vanilla pod in half lengthwise. Using the dull edge of the blade, scrape the seeds from the cut sides of each half. Add the vanilla seeds into the strained milk and mix thoroughly.
- Pour the milk into a bottle.
- Refrigerate immediately. It will last for a couple of days but tastes better when it’s fresh.
- When soaking almonds you are deactivating the enzyme inhibitors, which results in better absorption of nutrients.
- For better absorption, you can “activate” almonds by soaking between 8 to 12 hours and dehydrating them at very low temperatures (below 104°F / 40°C) until they become dry. By “activating” the almonds, the enzyme inhibitors will be removed, and thus, the almonds will be better for our digestion.