I first began exploring how to make almond milk at home when I really started researching what certain ingredients actually were. The typical, unsweetened almond milk ingredient list may go something like this: Almonds, Natural Flavor, Sea Salt, Locust Bean Gum, Sunflower Lecithin, Gellan gum, and them maybe some added minerals and vitamins. Most of these ingredients serve as emulsifiers and often replace carrageenan (which is definitely a positive step). Although better than others, emulsifiers like locust bean gum, gellan gum, and so forth has been researched in it's potential to effect gut flora. Without going into too much detail (I'll let this article do that. When you're a person with a sensitive gut, an autoimmune disease, or simply just want to err on the side of caution, these are things you may want to avoid.
Almond Milk is extremely easy to make at home, and after some quick math, the difference in price seems to be just about the same. Before getting into the measurements I want to throw out that...I actually never use measurements with this recipe. I will give you an idea of about how much water and almonds I use, but know that this is completely dependent on personal preference for thickness and potency.
-2 cups of almonds
-10 cups of water (2 for soaking, 8 for blending)
Step #1: Place the almonds in a container and cover with water. Fit with lid and let soak overnight.
Step #2: Once the almonds have soaked at least 6 hours, put 1/2 cup in a food processor or blender with 2 cups of water. Blend until smooth (mine blender takes about 15 seconds)
Step #3: Strain through nut milk bag into pitcher.
Step #4: Repeat steps 2 and 3 until all almonds have been used.
Step #5: Place in the fridge and enjoy for up to 5 days!
This recipe is so quick, easy, and most of all, clean! I started making my own almond milk over a year ago and have never looked back. I know you're gonna love it (and the delicious recipes and drinks with almond milk I have coming your way)!