Homemade Almond Milk
Homemade almond milk can be used as a substitute for milk in many recipes. It can be a tridoshic base for many recipes when the almonds are soaked and peeled. This recipe will cover options for all dosha types.
Here is an easy recipe for making it in the comforts of home. Before you begin, you can prepare ahead by adding filtered water to 1 cup of almonds (add just enough water to cover the almonds by an inch). Let them soak overnight or for at least eight hours then discard the water and peel the skins off.
How to Make Homemade Almond Milk
- 4 cups of filtered water
- 1 cup soaked and peeled almonds
- 1 tsp vanilla bean powder
- Vata and Pitta types can add in 1 tablespoon of maple syrup or 2 soaked dates for added sweetness.
- Kapha and Vata types can add in 1 tablespoon of honey for added sweetness.
- 1 pinch of sea salt
How To Prepare:
- First, drain the almonds. Then add 3 pitted dates, 1 teaspoon of vanilla bean powder, a pinch of sea salt, and 4 cups of filtered water to a blender.
- Blend on high until smooth, *some almond pulp will remain.
- Use cheesecloth or a nut milk bag to strain the milk out.
- Place in a glass container with a lid.
Enjoy the fresh drink straight or use it as a milk replacement in your favorite recipes! Your freshly made almond milk can keep for up to four days if refrigerated.
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