I wasn’t raised drinking cows milk, and I certainly never acquired a taste for it as an adult. While I’m neither lactose intolerant nor opposed to dairy in general, you typically won’t find a carton of milk in our house. I’ve always favored plant based milks for their taste, and also for ethical reasons. The dairy industry isn’t evil (I have family who are dairy farmers!), but there is much room for improvement when it comes to all aspects of animal welfare in this country, so I try to keep my consumption levels as low as possible.
Considering my mentality that basically everything is better homemade, I’ve always been interested in making my own almond milk at home, but never got around to it until recently. The process isn’t difficult, there’s just several steps, and I’d never taken the time to attempt it when buying a carton of almond milk is so cheap and convenient. Despite the price and convenience though, there are several reasons that finally pushed me to finally start making my own at home on a weekly basis rather than buying it.
- After having done some research, I found out the cost of making your own almond milk is actually pretty comparable to buying it. You may be saving a few cents depending on the price of almonds at any given time, but nothing that for most people would convince them the money saved is the worth time spent, even it if it is super simple! However – the price comparison doesn’t factor in the almond meal you’re left with afterwards. When you consider this, it actually will put you ahead when it comes to grocery savings…if you utilize the almond meal. I add it to our protein shakes, use it to make date rolls, all while saving up the leftovers to freeze and use as almond flour for baking with. I’ve quickly found tons of uses for the large amounts of leftover milled almond, and being that almonds are such a nutritional powerhouse (and more versatile in cooking and baking than you’d imagine), this fact alone actually does make homemade almond milk more economical for us overall. Ever wonder how a cup of unsweetened almond milk is 30 calories and a cup of almonds is 530? That’s because almond milk is mostly water. So really, we’re all kind of getting ripped off. Make your own, and use the leftover almond to your body’s benefit.
- You’ll know exactly what you’re putting in your body. Look at the ingredient list on a carton of any plant based milk. Even if you start to buy sugar free as I did, you’re still drinking preservatives and other crap that’s just unnecessary to put into our bodies. My go-to almond milk recipe at home contains almonds, vanilla bean, water, and sometimes a little honey or a date as a sweetener. I feel much better when I know exactly what I’m putting into my body.
- It tastes better. Okay, so I guess this just a matter of opinion, but I really do think homemade tastes better. And the variations are endless with what you can add to it, chocolate almond milk anyone? Once you realize how easy making your own plant based milk is, you won’t want to stop with almonds either – other nut milks, hemp milk, and soy milk are fun to experiment with too!
I invested in a soyabella awhile ago. While it couldn’t make the process any simpler, all the special equipment you really need is a blender and a nut bag. While I highly recommend the soybella, if you’re not sure it’s something you’ll use regularly check out this article from The Kitchn on how to make almond milk using your blender. Simple, delicious, and healthy!