If you have the time it’s a great idea to make your own almond milk. Ideally the almonds need to be soaked as they contain phytic acid. Phytic acid is a compound that comes from the phosphorous found in plants. Too much phytic acid can inhibit the thyroid, hamper digestion, and leach vital minerals from the body, such as zinc and iron. Phytic acid also interferes with the natural enzymes your body needs to digest your food. Just because nuts and seeds are considered good sources of protein and nutrients, doesn’t mean your body can absorb these nutrients. All plants contain phytic acid in some levels, but grains, legumes, nuts and seeds typically contain the highest levels.
Soaking helps reduce the acid and helps with digestion.
To soak:
- Add the nuts to a bowl of warm or room temperature water.
- Let soak for 24-48 hours.
- Leave them to sit on your counter, I like to cover mine with a cloth.
- Empty the nuts into a colander, and rinse until the water runs clear removing any remaining phytic acid.
- Blend them for approximately 2-3 minutes.
- Pour through a nut bag or cheesecloth and strain the pulp. Store in a glass mason jar for up to three days. As it sits in the fridge it will settle just give it a shake before serving.
- Please make sure you thoroughly clean the nut bag they can get quite stinky if not washed properly, leave to air dry.
If you can, try making it at home…. here is a short video showing you how to make almond milk.
Many of the recipes call for a cheesecloth; I get in a bit of a mess with cheesecloths, so I like to use a nut milk bag. You can find them on Amazon.
Remember you can use other types of nuts if you’re not fond of almonds. I like to use Brazil & cashew nuts. Enjoy!
Keep well, and thanks for reading.
