Yesterday was national cheese lovers day and you can be certain that when I got home from work, I dove right into a big block of extra sharp cheddar (as I do just about everyday). It’s my guilty pleasure that I don’t ever plan on giving up. This being said, I have discovered over the years that dairy is maybe not my best friend. I don’t have quite the reaction that the lactose intolerant do, but it doesn’t make my stomach or my allergies the happiest of campers either. This is why about a year ago, I decided to switch to almond milk.
I used to drink soy milk on occasion, but as I’ve mentioned before, with so much debate on possible negative impacts, I try to avoid soy in general. If I do consume soy, or anything for that matter, I like to know where it has been grown. I’ve tried many brands of almond milk and some are better than others, but I decided it was about time to try making my own, and with a fresh batch of almonds and some cheese cloth in hand, I did just that. While the process can be a bit messy (squeezing all of the liquid from the cheese cloth), it’s also a very simple process and a lot of fun to make. Mine turned out a bit more watery than the almond milk I’m used to, but still refreshing and delicious – think coconut water meets almond milk in terms of consistency. I added a little vanilla extract to mine, but next time I plan to use fresh vanilla beans and maybe even a few other fancy flavors. I will never give up cheese (you can quote me on that), but drinking almond milk rather than cow or soy milk is a transition that I am very happy with. It’s nice to know that everyday, I am feeding my body something that is both delicious and filled with nutritional benefits. Homemade almond milk should last just a few days in the refrigerator so drink up! Here’s how I made this…
2 cups raw almonds
4 cups water
1 tsp vanilla extract (or use vanilla beans)
Soak the almonds in water overnight (I kept mine in the refrigerator). In the morning, discard the water and combine the almonds, 4 cups of water and vanilla in a blender and blend for about a minute or two on high speed. Strain the milk through some cheesecloth and into a container, discarding any solid pieces.