Creamy Almond Milk

I don't tolerate dairy well, so I make my own nut milks. For extra creamy and rich milks I add a can of full fat organic coconut milk. If you are worried about saturated fat, don't be. When it's coming from a healthy source like coconuts it is actually quite beneficial for your health.

Unrefined coconut oil is known for it's antimicrobial/antifungal properties, so you can give your immune system a little boost. It will also aid in weight loss, and the absorption of calcium, magnesium, and amino acids. If you have any thyroid or gall bladder issues this is the easiest fat for your body to metabolize. More info on coconut oil HERE.

Soak 1 cup of nuts in salt water for at least 7 hours to remove the phytic acid. 

Rinse and drain the nuts and put them into a blender. Add 4 cups of filtered water.

Blend for about 1 minute (probably less if you have a blendtec or vitamix).  

Pour into a nut milk bag with a container underneath to catch the milk.  

Squeeze the bag until all the milk has been extracted. At this point you should have about a quart of milk. You can stop here and store the almond milk in the fridge or add the coconut milk to make it extra creamy.

The remaining pulp should be pretty dry. Save this because you can dehydrate it. Then you have home made almond flour.  

blend or whisk in 1 can of organic coconut milk. Be sure to use regular full fat, not light.

Pour the milk into glass containers and store in the fridge for up to 7 days. Be sure to give the jar a little shake before using, as the milk will start to separate as it sits in the fridge.

Ingredients:

1 tsp sea salt

1 cup raw almonds (or other nuts/seeds)

warm filtered water (for soaking)

4 cups filtered water (for blending)

1 can full fat, organic coconut milk

Directions:

1. In a large dish add the nuts, salt, and pour warm filtered water over them until the nuts are covered. Stir to mix in the salt. Let the nuts soak for at least 7 hours. 
2. Discard the soaking water then rinse and drain the nuts. Place the nuts into a blender along with 4 cups of filtered water. Blend for about 1 minute. 
3. Pour the mixture through a nut milk bag into a bowl or pitcher. Gently squeeze the nut milk bag to extract the milk from the pulp. The pulp can be dehydrated into a nut flour. At this point there will be about 1 quart of milk which can now be stored in the fridge. 
4. For an extra creamy milk blend or whisk in 1 can of full fat, organic coconut milk. 
5. Pour the milk into glass containers and store in the fridge for up to 7 days. Be sure to give the jar a little shake before using, as the milk will start to separate as it sits in the fridge.