Homemade Almond Milk

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The number of dairy milk alternatives available these days is nuts—especially when it comes to nut milks. While having so many options is a bonus for non-dairy drinkers, even brands that claim to be natural can contain unnecessary additives like carrageenan (thickener), processed sugar, sodium and artificial flavoring. For a homemade option, try this super simple, three-step recipe from Joyous Health: Eat and Live Well Without Dieting (Penguin Canada, 2014).

Homemade Almond Milk

• 1 cup raw almonds
• 2 Medjool dates, pitted
• 1 tsp pure vanilla extract (or ½ tsp vanilla powder)
• 4 cups filtered water
• High-powered Blender
• Fine-mesh sieve or cheesecloth

Step 1: Place almonds in a large bowl and cover with water. Soak overnight.

Step 2: Drain almonds and rinse well. Place in the blender with other ingredients.
Blend for 30-60 seconds, until you can no longer see almond chunks.

Step 3: Strain milk through the sieve or cloth over a large bowl or pitcher to
catch any solid pieces of almond remaining. Press down on the almond mixture
to release all of the liquid.

Enjoy in a smoothie, oatmeal or on granola. Keep almond milk in the fridge for
up to five days.