Almond milk has been found to naturally have small amounts of probiotic properties and is a great stand-in for cow’s milk for those that choose to follow a vegan or Paleo diet. Plus, it works as a great base for making nondairy probiotic-rich yogurt (see directions).
A note about vitamin D: If you are going to start making most of your own beverages like almond milk, you need to carefully consider how much vitamin D you are getting from other food sources (such as cod liver oil, tuna, and salmon), as there are very few foods that naturally have vitamin D occurring in them. The daily recommendation for an adult’s vitamin D intake is 600 IU. Most of the vitamin D that we consume is in the form of supplemental vitamin D from fortified products like store-bought almond milk, cow’s milk, and yogurt. So consider taking a supplement if you are going to consume mostly homemade almond milk. Additionally, store-bought almond milk is fortified with calcium, another important mineral. Make sure you are getting enough calcium from other foods (like yogurt, cheese, broccoli, kale, and tofu) if you are making your own almond milk. Serves 2 (1 cup each)
Sterilize the 1-quart jar with boiling water or wash very well with warm soapy water.
Place the almonds in a bowl, completely cover with water, and cover the bowl with a tight-fitting lid. Refrigerate overnight or for up to 2 days.
Drain the almonds from the soaking water and rinse under cool running water. Place the drained almonds in food processor or blender and add the 2 cups water. Blend on high for 2 to 4 minutes, until the water is white and opaque.
Line a strainer with cheesecloth and place over a container or bowl. Pour the almond milk mixture into the strainer. Gather the sides of the cheesecloth and squeeze to remove all the liquid. Discard the solids.
Stir the maple syrup into the milk and adjust the amount of sugar to your personal preference.
Store the almond milk in a covered glass jar in the refrigerator for up to 2 days.
nutrition facts* (per serving)
40 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium, 5 g carbohydrates, 0 g fiber, 4 g sugar, <1 g protein, 10% vitamin A, 0% vitamin C, 0% calcium, 2% iron
*Nutrition facts are approximate and can vary slightly from batch to batch.