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Ingredients
- 3 cups Water
- 1 cup raw almonds
Preparation
Step 1
If you like a hint of vanilla flavor, non-dairy milks containing vanilla extract are fine. Many are fortified with extra vitamins. You don’t really need these, and they may or may not be very bio-available. Added calcium, folic acid, vitamins A, B12 and D2 are common. You’ll see a variety of thickening agents, used to make milks more viscous, and more like dairy milk. You’ll see carrageenan, xanthum gum or tricalcium phosphate and other thickeners and emulsifiers. Check labels carefully for: Soy additions, They are not allowed.
The basic ingredients are just almonds and water. But manufacturers also add a variety of thickeners to approximate the texture of dairy milk. You’ll also see added vitamins in some brands. Because almonds contain fat, most brands add some type of emulsifier, to keep the fat and water from separating and improve shelf life. Lecithin is commonly used for this – but check labels and avoid soy-based lecithin (soy isn’t on the diet). Other common additives to improve texture are xanthum gum, locust bean gum, tricalcium phosphate and gellan gum. Almond milk is also really easy to make yourself.
Make your own!
Making your own almond milk couldn’t be simpler. Soak 1 cup of raw almonds in water for at least 6 hours. Drain the almonds and toss into a blender or food processor with 3 cups of water. Blend until smooth. You can strain it for extra smoothness, and add vanilla if you like. Add a little stevia if you like it sweeter.
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