How to Make Almond Milk at Home
Almonds have been in the news a lot lately because of the often repeated statistic that it takes an estimated one gallon of water to produce one almond. With 80 percent of the world’s almond supply coming from California–which is in the middle of an historic drought–this delicious and healthy nut is unluckily caught in the crosshairs. A 2014 article from Slate helps put the situation into perspective:
California almonds use a stunning 1.1 trillion gallons of water each year, or enough for you to take a 10-minute shower each day for 86 million years (using a low-flow showerhead, of course).
And while the example is humorous, the bottom line is that almonds use water, but not that much more than other food. (Consider the fact that one 8-ounce cut of beef requires nearly 850 gallons of water.) Ultimately, it’s dangerous to demonize any food for the amount of water it uses because it’s still food. And we still need to eat.
So don’t feel guilty supporting the independent farmers that grow almonds and don’t be scared to purchase and use almonds. And one of the easiest ways to add almonds to your diet is with wholesome, homemade almond milk. The recipe is included below, but we’ll let our friend and healthy eating coach, Dani Spies, walk you through it:
- 1 cup almonds
- 4 cups filtered water
- 1 date
- 1 tsp vanilla extract
- Place almonds in a large bowl and cover with enough water to come an inch or two above the almonds and allow to soak for 6-48 hours.
- Rinse and drain almonds under cold water.
- Place almonds into a high speed blender with 4 cups of filtered water, date and vanilla. Blend on high for 1-2 minutes or until the mixture is nice, light and frothy.
- Line a fine mesh strainer with a double layer of cheese clothe and slowly pour the almond milk through. Once all the milk has drained through the bottom, squeeze out the remaining solids.
- Store in the fridge, in an airtight container for up to 5 days.
Recipe courtesy of Clean & Delicious with Dani Spies.