Save the money buying almond milk and make your own. Creamy, lightly sweet, and so satisfying—homemade almond milk (without the additives and preservatives) is a true luxury!
It also contains no animal byproducts, allowing vegans and vegetarians to enjoy it without guilt.
Personally, my favourite flavour combo comprises of utilising an entire vanilla bean, a couple Medjool dates, and a pinch of Himalayan sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don’t have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch.
This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.
Almond milk’s high vitamin E content makes it a superfood for skin, helping to protect it from the sun damage.
I am now going to rave on about the merits of almond milk. First, for those who are looking to lose weight, almond milk is your solution. Did you know that one cup of almond milk contains only 60 calories, as opposed to 146 calories in whole milk, 122 calories in 2 percent, 102 calories in 1 percent, and 86 calories in skim? Enough said – it makes for a great substitute that will help you lose or maintain your current weight.
Moreover, almond milk won’t impact your blood sugar levels. Home made almond milk (with no additives) is low in carbs, which means it won’t significantly increase your blood sugar levels, reducing your risk for diabetes. Because of its low glycemic index, your body will use the carbs as energy so the sugars aren’t stored as fat (score!).
Almond milk also keeps your heart healthy as there is no cholesterol or saturated fat in almond milk. It’s also low in sodium and high in healthy fats (such as omega fatty acids, typically found in fish), which helps to prevent high blood pressure and heart disease.
For those who care about beauty and skin, the vitamin E boost in almond milk will work wonders. Containing 50 percent of the recommended daily amount of vitamin E, almond milk contains antioxidant properties essential to your skin’s health, such as protecting it against sun damage.
For those who are lactose intolerant (i.e. have difficultly digesting the sugar in cow’s milk), almond milk is particularly fitting as unlike cow’s milk, there is no lactose. Lactose intolerance is prevalent amongst the Asian population and impacts about 25% of the US population.
Almond milk is a suitable, lactose-free substitute for cow’s milk.
Heavenly Almond Milk with Vanilla Bean and Dates
TIME: 15 minutes | SERVES: 4 cups
- 1 large cup of almonds
- 3.5 cups of filtered water
- 4 pitted dates
- 1 whole vanilla bean or 1/2 teaspoon of vanilla extract
- Pinch of himalayan sea salt
- Soak the raw almonds in a bowl of water overnight. Hint: the longer you soak, the creamier the almond milk will become.
- Drain water in colander.
- Place drained almonds in a Vitamix (or any powerful blender will do).
- Add the dates, vanilla bean and a pinch of himalayan sea salt in the Vitamix. Fill up the container with filtered water at a ratio of roughly 3-4 x as much as the volume of the almonds. Here I used 3.5 cups of water.
- Hit the on button, at first on low, before slowly increasing the speed to high and blend for 1 minute.
- Once everything is blended, strain the contents into a large bowl using a cheese cloth or nut milk bag/sprouting bag (as if milking a cow).
- Once done, pour the almond milk into a jar and store in the fridge. Almond milk can be stored for 2-3 days (since there are no preservatives) in the fridge.
- For variations, feel free to blend in some cacao and banana for an almond milk smoothie to best kick start the day. Otherwise, the almond milk makes for a refreshing alternative to milk when served chilled.