If you take a look at store bought almond milk you’ll notice that almonds are not the only ingredient. There are several items on the list of ingredients including soy. Soy lecithin is an ingredient found in almost all the processed foods we eat today. This is a cheap preservative and it seems like it is in everything. After much research, I made the decision to avoid soy whenever possible. “Harmful or Harmless? Soy Lecithin” is a great article to read to make up your own mind about soy.
Some almond milk also contains an ingredient called carageen, even if you splurge and buy organic. The Food Babe has an extensive explanation on this ingredient that has been dubbed a carcinogen allowed into organic foods.
Making your own almond milk is simple, quick and leaves no waste! And as a plus, you get to use the leftovers as almond flour. Follow this simple recipe to make your own almond milk/flour:
- Pink Salt
- Cup for catching
- Nut Milk Bag (Check out Rawesome Creations)
- Measure 1 cup of unsalted almonds and pour in blender
- Measure three cups of water and pour in blender (always 3x the water as almonds)
- Add a pinch of salt and one tsp of vanilla.
- Blend for several minutes until almonds are blended well.
- Line a large measuring cup with the nut milk bag and pour liquid from blender.
- Squeeze the remaining liquid into the cup and store in the refrigerator.
- Layout the remaining crumbs on a cookie sheet and let them dry for 8-12 hours
Since homemade almond milk does not contain any preservatives, it only has a shelf like of five days. So drink up and enjoy!