Almonds are a precious food that offer a crunchy bite of complete protein, healthful fats, vitamins and minerals, and deliciousness. They have grown in popularity both as a snack and nut butter, and are being used widely to produce nut milks, replacing dairy and outpacing soy. Many are concerned about almond’s intense ecological footprint, as their production uses a lot of water and pesticides, but according to the Food Revolution Network almond’s carbon footprint is 10 times smaller than that of dairy milk. According to Harvard’s School of Nutrition Almonds have been suggested to reduce heart disease risk and to exert anti-inflammatory and antioxidant effects.
At home I make almond and oat milks, and alternate between the two. Non-dairy milks are so easy to make and when done at home have no added preservatives or sugar. You can, of course, add salt, Medjool dates, agave or vanilla extract for flavor and sweetness.
Yield: Makes 3 Cups