Homemade almond milk is delicious and nutritious. It doesn’t contain all the unnatural chemicals and preservatives that commercial boxed almond milk does. It’s easy to make, so I thought I would make a little movie to document the process. You soak a cup of raw almonds in water overnight, rinse them, then purée them in a blender for a few minutes with a pinch of sea salt and a dash of vanilla. Then you strain the mixture through a nut milk bag into a container. Store it in the refrigerator and use it as you would milk. That’s really all there is to it.
The reason I use raw unpasteurized almonds is that they are alive and full of healthful natural enzymes. You could sprout these almonds and grow trees from them. The U.S. Food and Drug Administration (FDA) requires almond producers in the U.S. to pasteurize or steam their almonds, so I buy almonds that are imported from Spain. (Incongruously, the FDA allows food producers to poison the American food stream with obesity-causing high-fructose corn syrup and all manner of artificial preservatives, growth hormones, and pharmaceuticals, so I question that agency’s authority where it comes to natural foods and food safety.)
It is my sense that live organic almonds obtained from a reputable source (a small grower that takes care in its farming practices… or a TREE) are a safe bet. I haven’t had any problems with them so far. If you are in doubt, consult your doctor, or simply use pasteurized raw almonds.
Almond skins contain an enzyme-inhibiting substance that keep the almond from prematurely sprouting. This same substance makes it hard for some people to digest almonds. Fortunately, you can soak the almonds overnight and rinse them to neutralize and remove that substance.