In this video Rhonda Peters from Rhonda’s Cooking demonstrates how she makes delicious, creamy almond milk. This almond milk recipe is easy to make with the right tools! This recipe is unsweetened almond milk but you can add your favorite healthy sweetener sparingly. Note, if you are lactose intolerant, and currently spend $4 or so on the “Lactaid milk”, you need to start exploring alternative nut/seed milks like this almond milk recipe. You can also purchase almond milk from many grocery stores, but many brands have sugar added, soy lecithin, and manufactured “gums” like gellum gum, xanthan gum, and/or carrageenan gum. The only brand that I used to purchase was Blue Diamond Unsweetened Almond Milk–it is soy free and very delicious.
The following are a few tips that you can use to help you as you prepare to use this easy almond milk recipe:
- Soak the nuts for about 2 days in filtered water in the fridge, then drain and rinse before starting this process. If you do not soak the almonds, you will notice that you do not get the white, creamy milk as you would get when the almonds were soaked. The nuts expand as they soak in water thus increasing the volume of the milk. Also it is easier to process the all of the almond leaving no skin pieces behind!
- Use a Vitamix or any other high-powered blender that can grind the almonds finely. Some people have used the Nutri-bullet, etcs. If you use a different blender, you may have to tweak my process to suit your appliance capabilities.
- A fine mesh strainer or anything like a cheese cloth or nut milk bag is key for straining the milk. The key is to use something that will allow you obtain as much of the milk you can get of the blended mixture! Don’t stress out about it.