For those of us who are sensitive to regular milk or have an intolerance, we often use nut milks as substitutes.
While alternative milks like soy, almond, coconut are great options for those of us on a specific diet, additional ingredients are plugged into these otherwise simple and healthy beverages to help them stay shelf stable.
The next time you purchase a common substitute for milk, take a peak at the ingredient list. Most of these milks contain a few funny sounding ingredients such as: carrageenan, potassium citrate, vitamin A palmitate and natural flavor to name a few.
Let’s get back to the roots of simple and healthy milk alternatives, and make them at home where you are in control of your ingredients.
Step 1: Soak one cup of raw almonds in water overnight. Leave extra water to allow for swelling.
Step 2: Remove almonds from water. For a less gritty texture, remove skins. Toast for a richer flavour.
Step 3: Place almonds in a blender with two cups of water. Blend until creamy.
Step 4: You can add flavouring such as cinnamon, honey or saffron, then blend again.
Step 5: Strain mixture through cheesecloth or a fine strainer to separate pulp. Drink. For a creamier version, leave covered in the fridge overnight. It will keep for up to a week.
Step 6: Dry-roast remaining pulp and store in a jar to use as almond flour. Alternatively, place discarded almond skins and pulp in cheesecloth to use as a body scrub.
Photo courtesy of HealthAliciousNess.com