Why bother with the store-bought stuff full of additives you don't need when almond milk is so easy to make?
Almond milk is a great alternative to dairy milk and a delicious beverage in its own right. Drink it straight up, pour it on cereal, blend it into a smoothie, or use it in just about any recipe that calls for milk, including cream sauces, puddings, salad dressings, and baked goods.
While almond milk is easy to find in nearly every grocery store these days, the commercial products often contain way too many added sweeteners, salt, thickeners, stabilizers, and other iffy ingredients. Plus, it comes in cartons that aren't always easy to recycle.
Homemade almond milk, on the other hand, is incredibly simple and affordable. My recipe is below, but if you prefer cashew, hazelnut, or even coconut milk, you can substitute those nuts or seeds for almonds in the recipes (for coconut milk, see the last recipe for the slight variation it takes to make it).
Homemade Almond Milk
Yield: about 2 cups
1 cup whole raw, organic almonds
2 cups cold water
Blender or food processor
A nut milk bag or a piece of clean muslin
Colander and large bowl
1. Put the almonds in a large glass jar, cover them with water, and let them soak overnight on the counter. Drain off the soaking water.