How Almond Milk Compares to Other Milks
Most people have no idea that Almond milk is more beneficial and nutritious than ordinary dairy milk, due to the fact that it contains much more nutrients and it has not been subjected to the same processing. It is also an ideal alternative for those who are lactose intolerant or have allergies to soy. Almond milk, like soy milk, is a perfect alternative to cow’s milk and has a surprisingly rich & creamy taste.
Almond milk is lower in both potassium and phosphorus than regular or soy milk. Individuals with kidney disease, chronic or acute, must restrict their intake of these minerals, according to the Medical College of Wisconsin. Thus, almond milk may be a better choice. It is a nutritious option for those suffering from lactose intolerance. In addition, soy products may not be appropriate for all individuals; for example, women with a history of breast cancer may be advised by their physicians to avoid soy.
- Low in protein, providing only 1 to 2 g per cup,
- Low in fat 2.5 g
- Has 0 g saturated fat
- Only 8 g carbohydrates
- 10% for vitamin A
- 25% for vitamin D
- 50% for vitamin E
4 cups of filtered or spring water
3-8 dates (optional)
4 cups cold water
1/8 teaspoon salt
- You can make this with any nut or seed. I have made pecan milk (delicious!), cashew milk, hazelnut milk, and hempseed milk.
- The ratio of nuts/seeds to water determines the texture and consistency of the final product. For a creamier milk, decrease the ratio. For a thinner liquid, increase it. Experiment!
- Try different flavorings! One of my favorites for this recipe is to add 2 teaspoons of vanilla extract and half a teaspoon of cinnamon before blending. For chocolate nutmilk, add 1 tablespoon of unsweetened cocoa powder. Strawberry milk? Throw in a small handful of strawberries into the blender after you’ve made the milk. Other sweet suggestions that I have used in the past: half a banana; one or two figs/pitted dates.
- The fat and fiber content in this milk is not equal to the amount in the number of almonds used to make it. After you strain the milk, you will have a significant amount of solid almond lump left behind (which, by the way, you can combine with cocoa powder, a tablespoon of the sweetener of your choice, and some shredded coconut in a food processor and then spread over a baking sheet and bake for a delicious granola-like snack).
- For easier blending in conventional blenders (and for better flavor), I highly recommend soaking the almonds in the refrigerator for 8 to 12 hours first (any container will do, just make sure to completely cover the almonds in water). If you are using soaked almonds, drain the soaked liquid from the container, rinse two or three times, and then go ahead and make your milk.
- Almond milk lasts 3 days in the refrigerator. It is super versatile; I have used it in coffee, over cereal, and in smoothies.