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Thursday
Feb252010

Almond Milk

At a year old we had a hunch that our littlest one had a milk sensitivity/allergy. I felt like we were bucking popular convention when I said no to soy and goats milk—the most common cows milk substitutes. Instead I opted to start making nut milk. I started with almond, began adding pumpkin and sunflower seeds, moved on to macadamia, cashews, pecans and most recently, pine nuts. The options for combining are endless. Homemade nut milks are far superior in taste and texture to store-bought. I’ve included some ideas for fortifying and flavoring.

The formula for making milk can be found in numerous places on the online so I feel like I am being a bit redundant here. But so that you don’t have to go digging here we go:

Puree in high-powered blender for 1-2 minutes:

1 cup raw ALMONDS (soaked overnight and rinsed well)

3 cups WATER

Pour into a nut milk bag, (see Notes below), squeeze gently into a wide-mouthed bowl to extract milk. Return to rinsed blender carafe, add the following and blend for 10 seconds:

2 tbls HONEY (or to taste)

2 tsp pure VANILLA EXTRACT

Pinch of SEA SALT

Optional Add-ins:

2 tbls FLAX SEED (blend with nuts, adds an extra bit of creaminess)

1 tsp SOY LECITHIN granules (blend with nuts, acts as an emulsifier)

1 tsp pure ALMOND EXTRACT to replace vanilla (add in with agave and salt)

3-5 soaked, PITTED DATES to replace honey (soak and blend with nuts)

Done! Now you’ve got some lovely, creamy, fresh almond milk. Refrigerate and use up within a few days.

NOTES:

Soaking Nuts and Seeds: Soaking not only softens nuts and seeds for better blending, it also neutralizes enzyme inhibitors and reduces Phytic acid, allowing for better digestion and absorption of vitamins and minerals. Soaking times vary for nuts and seeds—usually the harder the nut, the longer the soaking time.

Nut Milk Straining Bags: There are a few “nut bags” on the market. The one I bought did not last very long. I ended up popping a seam open—squeezing gently is advised. An affordable alternative to a nut milk bag (buy a pack of three for under $10), are reusable mesh produce bags. You can find them at most health food markets. They are tough and durable. For clean-up, just rinse and toss into the laundry. And, buying a 3-pack ensures you always have a clean one on hand! I will say that these produce bags do allow a tiny bit of the fibrous pulp to slip through, but not enough to bother me. If you’ve been making nut milk, tell me what kind of bag has worked best for you, I’d love to hear.

Demonstration Video (CLICK HERE): Watch a pro! Let Elaina Love at PureJoyPlanet show you how to make nut milk. I think I need to pick up one of her raw cookbooks!

MODIFIED DIET CONSIDERATIONS:

SOY LECITHIN:  Soy lecithin rarely affects those with an allergy or intolerance to soy. As with anything, use in moderation.

SWEETENERS: If your diet does not allow honey, a few drops of liquid stevia will work—or better yet, no sweetener at all!

Reader Comments (8)

Thanks so much for the straightforward process. I made the almond with honey, flax, and vanilla. So creamy, I love it. My 21 mo old loved it! I'd probably add a bit more vanilla next time. Can't wait to try cashew and almond w/ dates. THANKS!

February 28, 2011 | Unregistered CommenterMaegan H

Hi Lexi,
Should I soak the Almonds on the counter or in the fridge?? I don't want them to go rancid.. What do you do??
Thanks! Leigha

September 18, 2011 | Unregistered CommenterLeigha

Hi Leigha, I have done it both ways. To be safe you can do it in the fridge. I usually just do mine at room temp on counter : ) There are lots of blog posts out there talking about soaking nuts. Check some of those out.

xoLexie

September 20, 2011 | Registered CommenterLexie

Hey Lexi, Do you use your left over pulp from the almonds for anything? It seems like such a waste..........

September 20, 2011 | Unregistered Commentergina

Gina, woohoo! You tried it. I see you like the blender ... saw your order this morning : )

Yes, you can use the pulp in crackers. Makes real high-fiber snacks : ) Here is my recipe: They are best made in a dehydrator ... they get super crisp. But an oven would work well, too.

http://www.lexieskitchen.com/lexies_kitchen/2011/8/9/gluten-free-almond-pulp-crackers-winners.html

At the end of that post are some other recipes from fellow bloggers.

: )

xoLexie

September 20, 2011 | Unregistered CommenterLexie

Thanks Alexa!! I'm in love with your blender. My children have never eaten so many fruits and vegetables EVER:) Thank you......

September 23, 2011 | Unregistered Commentergina

I just made my first batch of almond milk today: LOVE IT!!! Does anybody know the actual nutritional breakdown of homemade almond milk following the 1cup dry almonds to 3 cup water ratio (I used 4 cups to make a skim version)?

Thanks, and I love your blog, Lex.

October 7, 2012 | Unregistered CommenterLisa

Hi! My 15 mo old daughter has a dairy & egg allergy. After having an overabundant of questions about what milk to give her (hemp, almond, homemade, store bought, etc.) I contacted a dietician for help. The dietician suggested that we move forward using store bought unsweetened hemp milk (tempt) and as an alternate store bought unsweetened almond milk, as she wanted the milk to be fortified. I decided to let it go and take her advice. However, as I have now decided to make homemade yogurt so I have more control over the probiotics I am again stuck with my original question on homemade almond milk. Which boils down to if I am going to buy US almonds which are pasteurized, which ones are best considering all the ways that they can be pasteurized? Do you have any insight on this? Also, thanks so much for all your posts & recipes! They have been VERY helpful.

March 24, 2013 | Unregistered CommenterKelly

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