If you have always relied on store bought almond milk and haven’t yet made your own at home, this just may change your life! Forget fillers, carrageenan (thickener) preservatives and sugars put into most store-bought almond mylks and enter fresh, nutritious, delicious unadulterated almond milk. Drink it straight up, or make my Thrive Smoothie (I do so every morning!) I also love to pour it over my grain free granola, or use it in my bullet (MCT oil) coffee in place of dairy milk… the applications are honestly endless! Use this recipe to make other nut milks too! Remember if you are making cashew mylk they do not possess a skin, so you do not need to soak them. All nuts with a brown skin contain enzyme inhibitors which need to be released through the 8 hour or overnight soaking and rinsing process to make them more digestible.
Tip: If you find you can’t use the milk in time (you will if you’re making my #thrivesmoothie) before 3-5 days, simply pour milk into ice cube trays and freeze so there’s zero waste. Use these plant milk cubes in your smoothies! Too easy!
[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.