I grew up drinking tons of milk — normal, everyday milk from a big plastic jug with a pink or blue cap, by way of a sweet cow somewhere. I think all the milk I drank growing up is the reason my hair and fingernails grow at a lightning fast rate and after a long day I like to chew the cud to let off steam.

At some point I sorta got weirded out by all that dairy. I still consume dairy — I drink cow’s milk, I’m an insane ice cream lover, and I love to curl up on the couch with a blanket and a block of cheese and really go to town. But I just started feeling weird about it all. It wasn’t just the studies of antibiotics and hormones and whatever else I was consuming in my milk, but just a general unease of drinking another animal’s juices intended for its young.

So I let off the milk a little. I’ve tried some of the store-bought dairy alternatives — coconut milk, rice milk, almond milk. Most of them don’t taste amazing and often have a lot of weird, scary additives, including a thickening ingredient called Carageenan. I don’t want to freak you out, so just Google Carageenan sometime in the company of a safe-person. It’s not pretty.

But I have FANTASTIC NEWS! Making nut milks at home are so super easy! And a thousand times more delicious than the store-bought kind! And added-ingredient-free! And packaging-free! And cheap to produce! And hilarious because you get to use a “nut sack”!

This almond milk recipe is one of my favs because it’s the perfect amount of sweet and creamy and nutty. It’s from a fabulous Vegan food blogger, Angela of Oh She Glows, and the recipe is aptly titled My Favourite Homemade Almond Milk.

I like to make a big batch of almond milk and freeze some. They freeze well! And don’t worry, you can make nut milks even if you don’t have a Vitamix. That blender you got as a wedding present twenty years ago will work! I have a cheapo blender from Target and it works great!

Also, I LOVE my No Sew Nut Milk Bags, which my darling and dear sister “made” me for my birthday, courtesy of the fantastically nut-milky blog Eating Vibrantly. (I say “made” in quotes because there’s no sewing involved, it’s SUPER EASY, but still a million thanks to my sister!) Oh and don’t forget to save your almond pulp! You can freeze it or dehydrate it but next week I’ll be making Almond Pulp Hummus!

So go ahead, watch the vid, plop some nuts in a jar and start soakin’! And whatever you do today, do at least one weird thing!

Written by Erica

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