As much as I love dairy, in the back of my mind I knew I had to let it go. The immense joy from consuming some of my favorite foods like towering ice cream sundaes, melty baked brie, and creamy lattes was becoming shorter and shorter lived. (Not to mention my clothes were becoming tighter and tighter!)
I decided to take some action on improving my diet and a friend told me about the Whole30 which encourages eating non-processed food and bans many foods that cause inflammation. One of the things it tells you to give up is dairy. I figured the milk in my daily lattes was the main culprit and decided to switch it out. But I couldn’t stomach drinking black coffee though. I wasn’t a fan of coconut, soy, or rice milk, but was delighted to find out I loved almond milk. But then the Whole30 bans carrageenan (which is a plant extract food companies use as a thickening agent) which was of course included in the only brand of almond milk I liked.
I decided if I am embracing non-processed foods, I might as well try making it myself. Most homemade almond milk recipes used phrases like “soak overnight” or “peel 1 cup of almonds” and other work intensive words that a busy mama does not have time for. Instead, I found an easy shortcut version using just a few ingredients. And the best part is not only does it save you money, but it tastes better than packaged almond milk too. You will love it!
Easy Homemade Almond Milk Recipe
1 1/2 Tablespoon Almond Butter (I grind my own but you can use store bought as well)
2 Pitted Dates
1/2- 1 Teaspoon Vanilla Extract
4 Cups Water
1. Place all ingredients in blender (I used my Vitamix) and blend. (usually 30 seconds or so – it will be all frothy or milky.
2. Chill in fridge and enjoy. (There are some grainy bits from the dates, so you can strain it with a nut milk bag if you want, but it is sooo small and settles to the bottom so that it does not bother me. Plus extra fiber!) Almond milk keeps in fridge for 3 days or so.