Dr. Vanessa shows you how to make nut milk at home.
Store-bought almond milk is undoubtedly convenient, but so is not having to leave the comfort of your home for a health food staple! In this video, Dr. Vanessa demonstrates two different ways to quickly create the freshest almond milk AND how to prepare a luscious and nutritious horchata-inspired drink using it afterwards.
You only need 5 mins. and probably already have everything you need to get started! First, she’ll use whole soaked nuts, which you prepare the night before (OR just soak them in boiling water for 1 hr. instead), then speed up the process by using nut butter. Finally, she’ll show you how to morph this versatile product into flavoured almond milk with endless options that will appeal to both picky eaters and nut milk connoisseurs alike.
Save yourself not only a trip to the store but also some money while you’re at it, and use that time and energy to whiz together a tastier and healthier homemade soak n’ strain version. The steps are basically the same for nut, oat, and rice milk!
Did you know that most conventional nut milks, whether it is almond, cashew, coconut, or hazelnut, contain as little as 2% nuts, compared to typical homemade almond milk recipes, which contain 17-33%? These cartons also contain preservatives, chemicals, fillers, and other additives that we could definitely do without!
Almonds are truly healthy.
They’re naturally high in antioxidants, vitamins E, healthy fats, fibre, magnesium, maganese, and protein, and also contain a decent dose of copper, vitamin B2 (riboflavin), and phosphorous. They’re easier to digest and less inflammatory than dairy for most folks and soaking them overnight removes further obstacles (i.e. phytic acid) to access their nutritional benefits. Phytic acid is considered an anti-nutrient because it can bind minerals (e.g., iron, zinc, calcium) and impede their absorption. Ounce for ounce, most conventional (fortified) nut milks are lower in calories (plus saturated fat and cholesterol) and have comparable if not higher amounts of calcium and vitamin D than cow’s milk. MOOoooove over dairy, there’s a new mylk* in town where 2% is not really desirable.
Dr. Vanessa’s go-to homemade almond milk combo includes a 50:50 blend of sprouted almonds and cashews, dates, MCT oil, vanilla, and Himalayan sea salt. She’s also been known to hoard the pitcher of Healthy Horchata. What creamy, colourful nut milk concoctions can you dream up? And, how do you like to use your homemade nut milk? With DIY, you always got mylk when you need mylk.
*non-dairy milks are sometime referred to as “mylk” because they’re plant based and not a true milk.