Recipe adapted from Nikki Sharp's book
Most people don't believe me when I say I make my own almond milk, but it''s true. I eliminated most dairy several years ago and feel great. Dairy is over-processed, hard to digest, can cause acne, bloating, fatigue, and many other side effects. Although almond milk is readily available in grocery stores today, the preservatives used to increase its shelf life, along with thickening agents (carrageenan) are not good for our bodies (again, over-processing). These products contain a small amount of almonds and a whole lot of extras. I tried looking at labels for organic, non-GMO, unsweetened, and thickened with gellan gum over carrageenan, but the cost was high and the taste lacking. So I invested in a nut milk bag and tried making my own. I've been hooked ever since. It goes into my smoothies, cold brew coffee, chia pudding and much more. Homemade nut milk has a much shorter shelf life (about 5 days), but I promise you'll use it.