If your goal is eating more healthfully this year by adding more unprocessed and whole foods to your diet, here is an easy, healthy recipe for homemade raw almond milk. It sure beats the stuff in a box, which can be processed with additives you don’t want. It’s also simple to make. What isn’t better homemade?
Start the Day Right with Homemade Raw Almond Milk
We’ve all heard it a thousand times: breakfast is the most important meal of the day. Eating a healthy breakfast starts your day off right and sets you up for an energy-filled, successful day. Studies show kids do better in school when they eat breakfast, so that must work for adults too.
We usually start the day with a breakfast smoothie based on protein powder, frozen fruit and milk. You can find the recipe at this link. I’ve switched from using cow’s milk to almond milk. It’s one small part of my decision to include more plant-based options in our diet.
Almonds are considered by many to be the most nutritious of nuts. From a nutrition standpoint, almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc. That, and I love the flavor of almonds. I snack on them every day.
Homemade Almond Milk – Simple to Make
Almond milk is a great alternative to cow’s milk. We use it every morning for our breakfast smoothies. It’s good over cereal, oatmeal, in soups, or just for plain drinking. The best part – almond milk is simple to make.
First, soak raw almonds in clean filtered water overnight. Soaking almonds unleashes their full nutritional benefit and makes them easier to digest. It also makes them easier to blend.
Soak and Drain
After soaking almonds, drain off the soaking water and rinse. Almonds contain enzyme inhibitors that can interfere with digestion, so toss the soaking water and use fresh water to puree your almonds into milk in a high-speed blender (like a Vitamix) for 90 seconds. That’s it. Simple.
To Strain or Not to Strain
Some recipes strain the almond milk through a nut milk bag for a smoother texture. I do not. Do what suits you best. We like the texture of unstrained almond milk. It’s thick and rich. It will keep for about 3 days in the refrigerator. Upon sitting, it can get a little foamy looking on top. Just stir, shake or whisk before using. If you let it sit too long and it smells sour, toss it.
If you want it sweetened, add a little natural sweetener like brown rice syrup or stevia. You can also add a little vanilla extract or almond extract for more flavor.
Raw, Unpasteurized and Pasteurized Almonds
When I started making my own almond milk I got an interesting education in almonds. Shopping at a farmers market I found Hopkins AG, a California almond grower selling raw unpasteurized almonds direct from their farm. That’s when I learned about a misleading yet legal labeling practice.
Unfortunately, a 2007 USDA law requires all almonds grown in the U.S. to be sterilized or pasteurized – but there is a loophole. Growers can sell raw, unpasteurized almonds direct from their farms, but not to food distributors or markets. To get truly raw almonds, you must buy from a grower at a farm stand or off the internet (update – I have been told that nuts sold over the internet are pasteurized as well, but I am unsure of this).
The raw almonds you see in stores are not truly raw. They have been sterilized or pasteurized, which kills or alters the nutrients of the nuts. Unfortunately most of them are pasteurized using PPO (Propylene Oxide) gas, which is toxic.
Some growers now use a newer process pasteurizing with steam versus chemicals. They say it does not alter or kill the nut. You can read more below. But it is still heat treatment which happens at 212°F. Raw is considered no heat or ow higher than 118°F.
The label must say raw and unpasteurized to be truly raw. Buy the best raw almonds that are available.
Best Option – Buy From a Grower
Knowing this, I go to extra effort to buy truly raw, unpasteurized almonds, believing I am making a better health choice for my family. I buy from Hopkins AG at my farmers market.
I was also buying nuts from D&S Ranches in California but learned their nuts are not raw as I was told. Their nuts are still great quality and fresh. They use the new technology steam pasteurization. You can read more about it on their FAQ page here. It’s really quite interesting.
I also learned that California grows 80% of the world’s almond supply! Yeah California. Another thing about buying from the grower is that you get fresh, recent harvest, top quality almonds, not lower quality nuts that are from years past.
As you start off the New Year with a fresh, clean plate, I hope you decide to eat more healthfully. Only you can decide what’s best for your family or yourself. Knowledge is power.
For more information on different types of “milk”, read the link below and a good article from Everyday Health.
Simple to make, homemade almond milk is a great alternative to cow’s milk. Use raw, unpasteurized almonds for the best nutrition. The recipe halves easily for individuals. This recipes takes 18-24 hours of soaking time and just 90 seconds to make. If you like thick, creamy almond milk, use as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.
- 9 ounces (256 grams) raw, almonds (preferably unpasteurized)
- Filtered water to cover the almonds (for soaking)
- 6 cups (1.4 liters) cold, filtered water (for the milk)
- A splash vanilla or almond extract (optional for flavoring)
- Liquid flavored stevia drops (optional for sweetness)
- Place almonds in container and cover with water. Cover and refrigerate for 18-24 hours.
- Strain off soaking water. Rinse. Pour soaked almonds and fresh water into a high-speed blender with a tight fitting lid and process for 90 seconds on high. Start slow and build up the speed. Refrigerate and use within 3 days. Stir or whisk each time you use as it settles.
To sweeten or not? I do not sweeten my almond milk. If you choose to, try a teaspoon or two of raw agave syrup, brown rice syrup or liquid stevia. You can always use dates. Another option for flavoring, try a drop or two of essential oil such as lavender or citrus. It is surprisingly delicious!