I have, and I have to say, I’ve been underwhelmed.
I don’t necessarily avoid dairy, but conventional cow’s milk just has too much lactose, sugar, and antibiotics that are fed to cows- I’m no longer interested in it.
About 6 years ago I started looking for milk alternatives- soy milk, almond milk, hemp milk, and oat milk. I’ve tried it all. And, unfortunately, I’m still not stoked about any of them.
I’ve found that the one’s I like have too much added sugar or too many artificial ingredients. If they don’t have those, they either taste super watery or have a weird after taste.
For years I was disappointed, not knowing what to do about milk.
That is until I made my own almond milk!
It blew me away! It’s sooo creamy. It tastes just how I want milk to taste. It has four ingredients (one of them being water) so I don’t have to worry about additives and preservatives, and it’s shockingly easy.
It’s now something that I make weekly for Brian and myself and we both enjoy it in our smoothies, granola, oats, and I even drink it as a snack some days.
The only “difficult” thing about making almond milk is remembering to soak the almonds for 8 hours. I typically soak them in the evening so they are ready to go in the morning. Yes, the recipe is so quick and easy you can make it in the morning in under 5 minutes. But if you forget to soak them, the almonds will still work, so don’t worry about !
This is my favorite nut bag. It’s less than $15 and will last you years. I highly recommend investing in one so that you end up with the creamiest milk. You can use a mesh strainer but your milk will be a little more pulpy.
Lastly, the thing that’s pretty cool about this recipe is you can change it up! I’ve used brazil nuts instead of almonds and it was delightful. Feel free to try different nuts out and see what you like best!
Makes about 4 cups of milk, takes about 5 minutes (I often double the recipe so we are covered for the week.)