I like to use almond milk as a replacement for diary because, casein, which is the main protein in milk, can trigger autoimmune disorders. Having an autoimmune condition makes me very aware of the ingredients I put into my body but I still crave creamy yumminess and this home made almond milk satisfies the appetite and is packed full of nourishing and strengthening goodness.
1 cup blanched almonds
3 cups filtered water
A couple spoonfuls of honey or dates
Optional ingredients to add: whole vanilla bean chopped up, pinch of cinnamon, pinch of Himalayan salt.
To blanch the almonds: boil 2 cups water and add the almonds. Boil for 3-4 minutes. Pour the almonds into a strainer in the sink, then rinse throughly with cold water. Remove skins by rubbing the almonds between both hands.
Soak the almonds overnight. Once they have soaked for around 8 hours, drain them and add them to a blender (I like using a Vitamix) with the three cups of water. At this point you can choose to add the optional ingredients. Blend it all for a couple minutes until a smooth milk forms, longer if you want it runnier.
Place a strainer bag over your jug and pour the milk through it. Squeeze out any remaining liquid with your hands. Place in an air tight container and this should last a week.