Almond Milk

by Carolina Jantac, MS, RD, LD

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 or the shelf stable version has more than just almonds and milk as ingredients. At Once Again, we are fans of the clarity and simplistic healthier approach to producing products with a minimal amount of ingredients, while never including artificial sweeteners or preservatives. That is why we are excited to share today’s recipe with you! This is an almond milk you can make at home in fewer than two minutes! Our new Once Again Blanched Extra Creamy Almond Butter and water are all you need. Check the video and recipe below, and let us know the many ways you’ll be enjoying this freshly homemade recipe!


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