As Almond Milk prices continue to rise and California faces one of the most severe droughts on record, the Almond Milk Debate continues. There are valid arguments on both sides, and you can read more on Huffingtonpost to make your own determination. Of course, I am of the opinion that it is always good to consider what we are buying and how it impacts the Earth. However, in the end, all we can do is make the best possible self-choice.
So, regardless of whether you think Almond milk is bad or good for the environment, it does make a good non-dairy alternative and is likely here to stay. Personally, I’ve been making my own almond or cashew milk since I made the switch to being dairy minimal (meaning that I prefer goat sources for cheese and I don’t normally consume cow’s milk in any form—though there are occasions where i decided to just have a little, such as when I am out... after all, no one has to be perfectly good all the time!). If you are having trouble digesting dairy or just want to try an alternative, try making my simple recipe below. It take a little time to make, but it is well worth it!
Simple Almond Milk
Tools:
Nut Bag
Blender
Ingredients:
One pound Almonds (or Cashews)
¼ cup Hemp Seeds
Pinch of Himalayan Sea Salt
2-3 Tablespoons Maple Syrup
2 cup water to each cup of Almonds
Procedure:
Soak the almonds overnight
Combine the almonds, additional water, hemp seeds, and salt in a blender
Blend at the highest speed for 1-2 minutes
Strain the almonds using nut bag
Press all the almond milk from the almond meal
- Refrigerate almond milk, make sure to shake before using