My son developed a lactose sensitivity, and we’d been drinking almond milk regularly, until I came across a report about an ingredient called carrageenan. Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient derived from red seaweed (Irish moss), and it shows up often in nut milks, meat products, and yogurt.
Products with carrageenan can still be labeled “natural,” but limited studies suggest it may be linked to inflammation, bloating, irritable bowel syndrome, glucose intolerance, and food allergies. That was enough to send me to check our own fridge, where I found it in our deli meat and almond milk. That’s when I started making our own.
Good news: you don’t need a fancy machine to make your own almond milk. It’s simple, and honestly kind of fun once you get to the “milking the almonds” part.
Ingredients
- 1 cup raw organic almonds
- 4–5 cups pure filtered water, plus more for soaking
- A tiny pinch of sea salt
- ½ teaspoon vanilla extract (optional)
- Sweetener of choice, such as 2 dates or 2 tablespoons maple syrup (optional)
Instructions
- Soak your almonds overnight, or boil them for 10–15 minutes.
- Add the soaked almonds, water, salt, and any optional add-ins to a high-speed blender and blend until creamy and smooth, running it for at least 1–2 minutes to get the most out of the almonds.
- Strain using a nut milk bag.
- Transfer to a jar or covered bottle and refrigerate. It keeps for 4–5 days, though it’s best fresh.
- Shake well before drinking, since it tends to separate.
Cook’s notes
Use whole, raw, unsalted almonds, not roasted, toasted, salted, or slivered. A fine mesh strainer works in a pinch, but cheesecloth is better, and a proper nut milk bag is best. Soaking softens the almonds and improves both their taste and digestibility; some raw-food proponents also believe soaking increases enzyme activity and nutrient absorption.