Let’s talk about DIY Almond Milk! The dairy aisle is no longer exclusively featuring cow’s milk. There is a new option available popping up every few months. The very first plant-based milk to share space with dairy was soy milk. It has remained a substitute milk first choice for many years, as the milk alternative for those with lactose intolerance or milk allergies. As the movement towards a less animal-based diet has grown , the food industry has responded with new option dairy substitutes. Those alternatives were not only dedicated to those with medical reasons to avoid dairy; on the contrary, they became appealing to all looking to diversify their nutrient intake.
The options now include almond, cashew, coconut, hemp, and oat milk, for example. Of those, the most popular is likely almond milk. It quickly took the lead on market shelves with options of vanilla, unflavored, sweetened, or unsweetened. Almond milk continues to attract health-focused clients due to its lower fat content while working as a versatile substitute in everyday use for baking as well as for cooking.
However, the popular almond milk sold in the refrigerated section has more than just almonds as ingredients. At Once Again, we are fand of the clarity and simplistic healthier approach to producing products with a minimal amount of ingredients. That is why we are excited to share today's recipe for almond milk. Our new Once Again Blanched Extra Creamy Almond Butter and water are all you need. Check the video and recipe below, let us know the many ways you'll be enjoying this freshly homemade recipe.
Carolina Jantac, MS, RD, LD
How to make almond milk with blanched almond butter! No super powerful blender needed! Make a small fresh batch each time. Easy and vegan recipe.
- Combine in high speed blender until mixture is homogeneous.
- Store in refrigerator in a sealed jar to facilitate shaking before consuming since it may separate over time.
- This milk is best consumed within four days for ultimate freshness!