Almond Milk is an excellent substitute for use in baking, with morning coffee, or as a general dairy alternative, in a low carb/keto lifestyle. Do you use it? It is a fabulous choice!
Many commercial brands are less than ideal though. One popular brand on the market contains the following ingredients:
ALMONDMILK (FILTERED WATER, ALMONDS), CONTAINS LESS THAN 2% OF: VITAMIN & MINERAL BLEND (CALCIUM CARBONATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D2), SEA SALT, NATURAL FLAVOR, LOCUST BEAN GUM, GELLAN GUM, ASCORBIC ACID (TO PROTECT FRESHNESS).
What is “Natural Flavoring” anyway? (Not to mention the other ingredients)
Read more here … https://www.healthline.com/nutrition/natural-flavors#section2
Why not skip the added ingredients and make your own?
Let’s make some Almond Milk!
- 1 cup - Raw Almonds
- 4 cups - Filtered, pure water (not tap water)
- Place almonds in a mason jar and cover with filtered, pure water, making sure the almonds are completely covered.
- Allow almonds to soak overnight.
- The next morning, drain and rinse almonds.
- Add rinsed almonds and 4 cups of filtered, pure water to the blender.
- Puree the almonds and water for 4 minutes.
- After 4 minutes, pour mixture through a muslin bag (or something similar), doing so over a fine mesh strainer to catch all the pulp.
- Carefully squeeze the bag to drain out all the almond milk.
- You will be left with a fluffy dry almond pulp. This pulp can be added to baked goods for added fiber, or simply discarded.
- Label and store almond milk in the refrigerator for up to a week. Shake before using.