If you have ever tried almond milk from a carton and hated it (or loved it) you must give this recipe a go, it’s a game changer! I have never enjoyed almond milk from a carton…I don’t know how to describe the flavour, sort of like bland water or watered down play dough. This recipe will not disappoint, it is super tasty, super creamy and super delicious.

Once you have mastered this recipe it can be applied to all types of nuts and seeds to create the most decadent range of milks you will never get bored of. Get creative and play around with different ingredients to find your favourite flavours, it’s a great way to get a variety of different nutrients as every food has a little something different to offer and the combinations are endless. Some of my favourites include: cashews (super creamy, especially if you choose the no strain option), hemp seeds, pepitas, walnuts, hazelnuts, macadamia nuts and coconut.

Why almond milk?

Cow’s milk is one of the leading causes of inflammation in the body and contributes to many health implications including skin conditions like acne, eczema and rashes, hormone disturbances and some cancers. There are many reasons for this and it would take me pages write about them all, but I want to try and keep this simple so I will just list a few…

* the health and living conditions of the cows

* antibiotics

* protein content (whey and casein)

* hormone levels produced by the cow (stage of pregnancy)

* nutritional composition and pasteurisation

Lactose intolerance

Lactose intolerance is becoming more and more common so I just wanted to touch on it in a little more detail. Milk contains a protein called lactose which requires an enzyme called lactase to break it down. As a child you produce plenty of this enzyme, as your body is designed to be fuelled by your mothers breast milk. As you grow older your body begins to produce less lactase as you become less dependant on your mothers milk. This is why many people become lactose intolerant in early adulthood. Human breast milk is designed to feed and nurture baby humans in the same way cow’s milk is specially formulated for the growth and development of their calves. There is no need to drink the milk of another being once you have been weaned from your mother’s milk.

Where do I get calcium?

Milk is advertised as a good source of calcium which is not incorrect, milk does contain high levels of calcium. However, calcium found in milk is bound to a nutrient called phosphate, which means that it is not easily absorbed into bones. As a result the body pulls stored calcium out of the bones which is then used or excreted in urine. This actually lowers your calcium level. It also weakens the bones and increases the risk of bone fractures and osteoporosis. Bound calcium phosphate is stored in the blood vessels increasing the risk of heart disease and stroke.

Some good sources of calcium include:

Green leafy vegetables (kale, Bok choy, collard, spinach)
Broccoli
Edamame
Almonds
Sesame seeds (tahini)
Chia seeds
Figs

How do I use almond milk?

Almond milk can be used in any way that you would use cow’s milk. I love to pour it over muesli or granola, add it to smoothies or use it in cooking. It’s also great in hot drinks such as tea, hot chocolate or turmeric lattes. The majority of the time I don’t bother straining my nut milks; 1. Because I can’t be bothered, 2. I don’t find it necessary as the small chunks are unnoticeable in most things, and 3. This way there is no waste and you are consuming the whole food. In saying this I would recommend straining the milk when using it in drinks that require smoother consistency ie. tea/coffee.

Ingredients:

1/2 cup almonds
4 cups coconut water
1/2tsp vanilla powder

Step 1

Soak the almonds in fresh water for minimum of six hours (I like to put them in the night before so they are ready to go in the morning).

Step 2

Drain and rinse the almonds with fresh water and place them in a high speed blender with the coconut water and vanilla powder. Blend on high for around 30 seconds to a minute or until it is smooth and creamy. This time will depend on the ability of your blender. (I use a Vitamix blender, they are, in my opinion, the best and I would highly recommend them if you are looking for a great quality high speed blender).

Step 3 (Optional)

Strain the almond milk through a nut milk bag, cheese cloth or fine mesh strainer, if you desire that super smooth consistency. Don’t forget to save the pulp and use it in other recipes, it can be dehydrated and used as almond meal or stored fresh in the fridge and used to make biscuits or in cakes etc.

Fresh Almond milk can be stored in the fridge for up to a week.

Enjoy x

How to make the best Almond Milk (in my opinion)