Almond Milk is an excellent substitute for use in baking, with morning coffee, or as a general dairy alternative, in a low carb/keto lifestyle. Do you use it? It is a fabulous choice!
Many commercial brands are less than ideal though. One popular brand on the market contains the following ingredients:
ALMONDMILK (FILTERED WATER, ALMONDS), CONTAINS LESS THAN 2% OF: VITAMIN & MINERAL BLEND (CALCIUM CARBONATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D2), SEA SALT, NATURAL FLAVOR, LOCUST BEAN GUM, GELLAN GUM, ASCORBIC ACID (TO PROTECT FRESHNESS).
What is “Natural Flavoring” anyway? (Not to mention the other ingredients)
Read more here … https://www.healthline.com/nutrition/natural-flavors#section2
Why not skip the added ingredients and make your own?
- 1 cup - Raw Almonds
- 4 cups - Filtered, pure water (not tap water), plus enough filtered water to cover the almonds for soaking.
1. Place 1 cup of almonds in a mason jar and cover with filtered, pure water, making sure the almonds are completely covered.
2. Allow almonds to soak overnight.
3. The next morning, drain and rinse almonds.
4. Add rinsed almonds and 4 cups of filtered, pure water to the blender.
5. Puree the almonds and water for 4 minutes.
6. After 4 minutes, pour mixture through a muslin bag (or something similar), doing so over a fine mesh strainer to catch all the pulp.
7. Carefully squeeze the bag to drain out all the almond milk.
8. You will be left with a fluffy dry almond pulp. This pulp can be added to baked goods for added fiber, or simply discarded.
9. Label and store almond milk in the refrigerator for up to a week. Shake before using.