Vegan, Gluten Free, Dairy Free and Fructose Free
Total Protein Count: 23 g Protein – Not suitable for PKU diets
1 litre / 4 cup = 5.75 g Protein
Almond Milk is by far a better option than animal milk as it is easier on your digestive system. Once you activate the nuts, it’s even gentler on your system. After the first time I made my own Almond Milk, I couldn’t believe how easy it was and swore I would never spend money on the store bought milk again.
This recipe is not sweet, but if you find this milk too tasteless, try adding a Fructose-friendly sweetener such as a couple drops of maple syrup or rice malt syrup. If you are not watching your fructose, you can add fresh dates as a way to sweeten the milk. My husband found that the option with the dates was the best nut based milk he has ever had. This is saying a lot given that he is a true European; obsessed with dairy.
If the taste of the nut milk is too strong, you can also combine with coconut milk in a 50/50 ratio. (Especially good with coffee! This is my new personal favourite.) If you want a creamier consistency, you can substitute the coconut milk with coconut cream.
Another lovely way to drink the milk is to combine it with tea and/or spices to create a warming chai; especially delightful for cold days. Warm the milk and add a teaspoon of either matcha (Japanese green tea), or a mixture of cinnamon, cloves, nutmeg and ginger. So nice!!
I have recently had the most surprising and delicious twist to my regular nut chai. Add a little cayenne pepper to your chai spice mix! Talk about adding fire to your spice!! Gorgeous and so unlikely. After years of detoxing, I regularly add cayenne to my meals to aid in gut healing. So would cayenne in chai act as another daily healing option?
1 cup almonds, raw (23 g Protein) or any other type of nuts, see notes below
6 cups filtered water
4 – 6 fresh pitted dates (1.8 g Protein per 100) or few drops stevia or maple syrup, *optional see notes below
1 tsp vanilla extract
If you have the time, it’s best to soak the almonds in the water overnight before blending. This will help make the milk easier to digest and blend.
Combine all the ingredients into a good high speed blender.
Blend at medium to high speed until creamy white. This should take about a 30 seconds.
Strain mixture through a fine sieve or nut milk bag into a bowl and retain the dried mixture. Pour the milk into a bottle with a stopper and store in the fridge for up to 4 days.
- Other nuts to try could be cashew or macadamia.
- If you want a sweet Almond Milk, then you can add 4-6 fresh pitted dates (1.8g Protein per 100) or a few drops of stevia, maple syrup or rice malt syrup.
- Try combining the nut milk with coconut milk in a 50/50 ratio as another way to soften the taste without adding sweeteners.
- To create a warming chai, warm the milk and add a teaspoon of either matcha (Japanese green tea), or a mixture of cinnamon, cloves, nutmeg and ginger.