This smooth and creamy Almond milk recipe is not only delicious but carrageenan free!
This recipe is vegan and gluten free. It allows you to make healthier almond milk by allowing you to control the amount of sugar it has and also skips the harmful effects of Carrageenan, a gut biome disruptor and inflammatory ingredient, found in most commercial vegetable milks.
You will need:
A strong Blender
Sieve or Nut Milk Bag
I do recommend using only a strong blender, like a Vitamix brand and you will need a fine sieve or nut milk bag ( you can buy on amazon.com).
Servings (Approx. 5 x 1 cup servings)
Store in Fridge: 4- 5days in sealed container Freeze: Up to 1 month
Prep Time: 15 minutes
1 cup raw, organic almonds (soaked overnight in water)
4 cups filtered water (less to thicken, more to thin out)
1 teaspoon organic vanilla extract
1 pinch sea salt
1 tablespoon of maple syrup, honey or 8 drops of liquid monk fruit sweetener to taste
1 tsp vanilla extract (optional :sub 1-2 vanilla beans, scraped per 1 tsp extract)
Add your soaked almonds, water, salt, vanilla, sweetener and blend until creamy and smooth. Continue to blend for 1-3 minutes
Strain the mix using your sieve or nut milk bag. Then squeeze until all of the liquid is extracted. This can take a few goes, to get the most our of your almonds. You can discard the pulp, or save for later (** makes great raw almond- cocoa cookies!)
Transfer milk to a jar or covered bottle and refrigerate. It is best fresh but can keep up to 4-5 days. It will separate a bit, so shake well before serving.