THIS ALMOND MILK IS DELICIOUS!

Seriously, this is my new favorite go-to VEGAN milk recipe!  Who would have thought you can make vegan almond milk yourself and skip the watered down version in stores?  There is SO much more nutrients in this than what you’ll find in the grocery store.  And you can flavor it yourself to your liking!  Not to mention that this one doesn’t contain any filler agents to help thicken it up, because it’s naturally thick!

I made it just last week from scratch, and I LOVED it!  I cannot wait to make it again this week.  It is SUCH a comfort drink for me, so now let me share it with all of you lovely people!

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Almonds are wonderful.

Almonds are a super healthy nut to eat because of their nutrition content.  They are high in protein (1 cup = 40grams!), iron, magnesium, and calcium.  Per caloric count, they offer a lot of nutrients in a little bite.  Almonds also have antioxidants, which help protect against oxidative stress and reduce inflammation (this benefit is mostly located in their brown skin, so keep the skin on and enjoy the benefits they give)!

A study of 60 male smokers found that 3 ounces of almonds per day reduced oxidative stress biomarkers by 23-34% in just a month!  That’s pretty incredible to me.  As if that weren’t enough, they also are high in Vitamin E, which also helps protect your cells from damage.  Some studies suggest that higher vitamin E levels might be associated with lower rates of cardiovascular disease, cancers and Alzheimer.

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As long as you are not allergic, it is simply delicious and nutritious.  If you are allergic, try my Coconut Milk recipe.
But this here is my homemade pumpkin spice vegan almond milk, because we are preparing this for the fall/winter season, this calls for some added flavor!  Embrace the autumn season, my friends! 😉

Homemade Pumpkin Spice Vegan Almond Milk

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Serves: 4 Prep Time: 30 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 90 calories 1.6g fat

Rating: 3.0/5

( 2 voted )

Ingredients

• 3 Cups Pre-Soaked Raw Almonds
• 6 Cups Filtered Water
• 4-6 Tbsp Maple Syrup
• 2 tsp Pumpkin Spice Flavoring
• 1 Tbsp Pumpkin Pure
• 2 tsp ground cinnamon
• 1 tsp ground clove
• 1 tsp nutmeg

Instructions

1. Soak your almonds overnight in a bowl of filtered water and a dash of salt to help them release any rancid oils and soften them for the blender. This also helps the milk to be creamier. Be sure not to soak your almonds for no longer than 12 hours!
2. Pour the soaked almonds and filtered water into your blender (I used my Vitamix for this) and blend on high until the almonds chunks are as tiny as they can get.
3. Pour the almonds and water from blender into a large enough container (I used a large glass jar) l through a cheese cloth or a very fine strainer (I used my juicer to do this, as you simply want to take out all of the fiber). Squeeze as much liquid out as you can! You want all of the milk to pass through the cheese cloth and into the container, while the almond meal remains. This might require a couple tries to really get all of the foam and fiber out.
4. As an added bonus, you can keep the almond meal for future recipes such as a pie crust or adding them to your smoothies (I do that daily)!
   Mix in the remaining spice ingredients and let them marry together deliciously in the fridge for a few hours or overnight until you are ready to serve (I found it more delicious the next day than the night I made it)!
5. Enjoy the taste of autumn!

Notes

*Note: This homemade milk only lasts about 2-3 days in the fridge, but the almond meal will last a bit longer, so eat/drink up;)