The list of ingredients on a carton of almond milk is long. Too long. It includes things like locust bean gum, sunflower lecithin, gellan gum and sometimes even carrageenan. Though those are all commonly found in many foods you buy at the grocery store and most aren't thought to be harmful to your health, you can do without them.
The October issue of Martha Stewart Living shows you how to make your own almond milk at home with just five items: a blender, a fine sieve, cheesecloth, nuts and water. Follow the steps below to make an entire quart. You won't believe how easy it is.
Note: Don't ignore the instruction to use raw nuts. Avoid salted nuts or those that have been roasted in any way.
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Bryan Gardner/Courtesy of Martha Stewart Living
Place 1 cup whole raw nuts (almonds are shown, but you can also use cashews, pistachios, or hazelnuts) with an equal amount of boiling water in a blender. Let stand 30 minutes.
* Many alternative recipes for almond milk suggest straining and discarding the liquid that the almonds were soaked in, and replacing that water with fresh water. This would remove some of the phytic acid that is released during the soaking process.
* Many alternative recipes for almond milk suggest straining and discarding the liquid that the almonds were soaked in, and replacing that water with fresh water. This would remove some of the phytic acid that is released during the soaking process.
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Bryan Gardner/Courtesy of Martha Stewart Living
Add 3 cups room temperature or cold water; blend until frothy.
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Bryan Gardner/Courtesy of Martha Stewart Living
Strain mixture through a fine sieve lined with cheesecloth into a bowl, pressing down on solids with a flexible spatula; discard solids.
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Bryan Gardner/Courtesy of Martha Stewart Living
Chill up to 5 days and shake before serving. Try nut milk in smoothies, over cereal, in coffee, or just by itself.
Martha Stewart Living
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