In looking at a couple different brands that are deemed natural products, I see ingredients such as rice starch, salt, vanilla, natural flavor (who knows what that really is?), carrageenan, tapioca starch, sunflower lechtithin and potassium citrate.
Um... I just want some milk from almonds. With maybe a little added sweetness...
So, we make our own ;)
First, thank you to my friend that posted this on this Facebook. A great infographic, I didn't have to Google at all ;)
I kind of followed the instructions...
Soak 1 cup of almonds (be sure they are raw unsalted/no sugar) in water over night or 5-8 hours.
Drain the water and discard or alternatively, the graphic indicates that it's good for plants.
And here is when things went a bit awry for Ashley (at 9AM on a Sunday morning while I'm boiling water for my french pressed coffee). BTW, my hair is not naturally blond. Just sayin'...
Method (what you should do)
In a BLENDER, blend the cup of almonds with 4 cups of water.
What Ashley did...
Poured 4 cups of water in with the nuts in my food processor, flooding my machine, counter-top and kitchen floor. This all happened just as the kettle started to whistle - screaming at the top of its spout as I ran for a beach towel out of my closet.
Now, add some sort of flavor or sweetener if you wish. I added 1 tsp of 100% pure maple syrup which provided a very mild flavor.
Next, strain the milk through some cheese cloth (I folded mine over a few times to make a good cloth).
Pour your lovely almond milk into container of your choice (preferably glass and not plastic like I did...)
Makes ~ 3 cups almond milk. This will keep for 3-4 days in your refrigerator.
Dry out the remaining pulp to use for baking, no-bake cookies, salad toppings etc.