Yep, you read that right, it only takes 2 ingredients to make deliciously creamy nut milk! Water & Nuts. Sure I add a soft date, a dash of salt and cinnamon too, but for unsweetened plain almond or hemp milk nothing else is necessary! I bet most of you are wondering why then does the box in your refrigerator have such a long list of ingredients with those creepy names you can’t pronounce? The answer : Shelf life and emulsification. Store bought nut milks sit on warm shelves or in the refrigerator for weeks before they are bought and used, therefore chemicals and additives are used to preserve the delicate milk. They also have added emulsifiers to keep the blend or texture consistent. While most of the ingredients listed on cartons of commercial nut milk are chemicals the one I will talk about today is CARRAGEENAN. At first glance carrageenan seems harmless because it is derived form a natural source, red seaweed, and seaweed is healthy right? While seaweeds such as Nori and Kelp are among the most nutrient dense foods out there carrageenan actually has no nutritional value, is hard to digest, and was listed as a potential human carcinogen by the International Agency for Research on Cancer! According to Wikepedia, “carrageenans are a family of linear polysaccharides derived from edible red seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties”. According to this article carrageenan is extremely inflammatory and harmful to the digestive system. Paleo proponent Chris Kresser goes into extreme detail on his website about the different forms of carageenen and their effect on animals and humans. This sketchy at best food additive has made its way into seemingly healthy organic processed food, it is everywhere, especially in dairy free items.
Here we come slowly but surely back to the point 😉 Making your own nut milk is not only easy and tasty, but you are keeping harmful fake vitamins and food additives out of your families diet! Often times people and families transition away from traditional dairy because of allergies often to be met with different symptoms or no real answer, I believe the sneaky additives are partly to blame and first started making my own nut milk when my digestive health was suffering! I was surprised by the ease and taste of home-made almond milk I hope you give it a try!
ALMOND MILK
- 1 C organic raw soaked almonds (soak almonds for 8 hrs or overnight, rinse and pat dry) this removes the toxin phytic acid from the almond shell and allows your body to more easily assimilate the nutrients. I also remove the outer shell from the almond, I do this because I think it gives the milk a creamier “softer” texture, also prettier color! Best down while soft and wet, simply pop the almond right out of its skin.
- 4 C filtered water
- Blend the almonds and water in a blender for 1 – 2 minutes.
- Add 1-2 soft dates, or 1 t maple syrup, 1/2 t salt, and dash of cinnamon and blend for 30 seconds. (OPTIONAL)
- Strain the milk using A) Nut Milk Bag B) Cheesecloth C) Fine mesh strainer. (This is the hardest part)
- Enjoy immediately and refrigerate the rest. Enjoy the remainder within 3 days!
HEMP MILK
Hemp milk is awesome, especially if you are allergic to nuts and also trying to be dairy-free!! I used this recipe often while following the Elimination Diet! Hemp hearts contain all 10 amino acids and are packed with digestible protein making them essential to a vegetarian diet and beneficial to us all! Not only are they packed with protein but the little guys contain tons of omega-3 & omega-6 fatty acids to aid in inflammation and keep our heart healthy!
- 1 C raw shelled hemp hearts (no need for soaking)!
- 4 C filtered water
- The recipe is exactly the same as above. Strain and enjoy up to 3 days after made!
I use the same recipe for cashew milk. The cashews are soft and do not require soaking! The milk can be used in any recipe calling for dairy milk! If using for a savory recipe omit sweetener! A perfect recipe for the beginning cook or to try with your kids! ENJOY! YUM.