4-ingredient Almond milk (No Mesh Bag)
I love almond milk. I used to make it with whole almonds and a mesh bag to strain out the little gritty chunks. While it tasted amazing and I loved that it had a few simple ingredients and no additives; it’s so much easier (and less messy!) to just use nut butters. Once I tried it this way, I never went back to the wet bag method.
This is a lightly sweet and beautifully creamy blend that tastes so much better than store bought. You can switch it up and use any nut butter that you want (my dad used macadamia nut butter once and it was so good!)
Some people can be sensitive to the thickening agents/additives in store bought almond milk. Carrageenan, I feel like is the main one that people can be sensitive to, mainly with feelings of digestive distress. If you are one of those, making your own almond milk at home may be a good option for you! Even if you’re not sensitive to thickeners, you may just prefer to make your own sweet and simple blend because of how easy, convenient, cleaner and yummy it is.
The best thing about this recipe is that I always tend to have these simple ingredients on hand!
ALMOND MILK
Makes 4 cups
INGREDIENTS
4 cups water
2 tbsp Almond butter*
4 dates ( or as many as you prefer for your personal sweetness preference)
1 tsp vanilla
INSTRUCTIONS
Soak dates for an hour before making (if you miss this step, it's okay and it will turn out just as tasty, it just makes them softer and easier to blend.)
Remove dates from water and de-pit them.
Place all ingredients in a high speed blender and blend for about 1 minute, or until you see the dates blend and disappear!
Pour in a jar and enjoy! Refrigerate after making and best used within 3-5 days.
*I use raw almond butter from my local market, but any almond butter will work. I also use heaping tablespoons when I make it.
NUTRITION
Serving size: 1 cup Calories: 79 Sugar: 6 g
Sodium: 2 g Fat: 4 g Carbohydrates: 9 g
Fiber: 5 g Protein: 2 g