Creamy, dreamy, and inexpensive. Milk has never sounded better.
Let’s talk real for a minute. Eating healthy is easier than done. There’s way more prep involved, since you’re not just going to grab any old package of processed junk off the shelves. It can be daunting to figure out how to revamp your eating habits and learn what counts as “clean” food.
Those take time, but are doable. With time you can easily become a whiz in a healthy kitchen. The real struggle is the hit your savings will take.
I remember the first time that I had to go grocery shopping for my kitchen at school. My mom must have received at least ten frantic texts in the span of a couple of hours. Who knew that healthy food was so expensive??
This is something that I may never understand, and I still freak out sometimes to my mom after a trip to the grocery store. It only seems reasonable that when there is less processing involved, the price should be significantly lower. Hello, policymakers. Ever think that THIS is a huge part of the obesity epidemic in our country?
As a college student, without any real income to help offset the cost of groceries, I’m always on the hunt for cheaper, do-it-yourself options. (Not to mention that it gives me an extra reason to experiment.)
After finishing my almond milk last week, I was faced with two options: try and convince someone going to the store to hunt for the specific type I like (Califia Farms unsweetened, to be exact) OR I could use those nut milk bags I ordered on Amazon with the intention of eventually trying my hand at homemade nut milk.
You can probably tell the latter won out.
All it takes is one cup of raw almonds (buying in bulk to make it even more cost-effective) and water. If you want to get fancy (highly recommended), then you can up the recipe with your choice of flavors. Why should you be restricted by what a company thinks will taste good? No one knows your taste buds better than you, and the sky’s the limit!
For those who don’t know yet, I’m all about getting my hands dirty when I’m cooking (shout out to all those turmeric stains). Is it socially acceptable to admit that straining this concoction was strangely therapeutic…?
I promise I’ll stop talking after this, but you just have to understand how great this almond milk is.You do have to plan a little in advance, but the rest of it is such a breeze that it’s worth the prep. I’ve already used it in coffee and oatmeal, and definitely noticed an extra creaminess. Letting it get cold makes it way better, although if warm milk is your thing, then you do you.
Maybe this makes me more of a ‘crunchy granola hipster’ than I was before (my brothers certainly think so), but I’m ready to embrace the personality. Are you?
If you make these, let me know what you think! Save it on Pinterest, tag #lensesandlentils on Instagram, leave a comment below. I want to hear from you!
- 1 cup raw almonds
- 3 cups water
- Optional: ½ tsp pure vanilla extract, ¼ tsp sea salt
- Soak almonds in 3 cups water for at least 8 hours to overnight.
- Drain and rinse the almonds. Place in blender with 3 cups of clean water and any additional flavors.
- Blend on high for 3 minutes, until smooth and fully blended.
- Over a large jar or bowl, strain the almond milk in a nut milk or cheesecloth. Make sure to squeeze as much milk out as possible!*
- Store almond milk in the fridge for up to 5 days.**
** The milk will separate. Just shake it before using.
Can you freeze it in small aliquots?
I haven’t tried it, but I imagine that you can, as you’re able to do with any store bought milk. Just make sure to mix it well first, and then again after defrosting!