These days, it doesn’t take much effort to go through a considerable amount of almond milk each week. Between smoothies, lattes, breakfast bowls, and even treats, non-dairy milks are a true necessity in the superfood kitchen. And even with all the fun new milk products on the market (like oat milk or cashew milk), almond milk still remains one of the most versatile varieties of them all.
So with all this almond milk action, why bother to make your own? The truth is, homemade almond milk has many advantages to store-bought. With your homemade batch, you’ll enjoy a much cleaner milk product (free of all the thickeners, gums, and preservatives used in commercial varieties your body could likely use less of); you can adjust the flavor based on your own preferences; it’s a little less expensive; and one sip and you’ll quickly agree… homemade milk genuinely tastes so much better!
Our secret to making best-ever almond milk is adding sunflower lecithin to the blend. Lecithin is a natural emulsifier—a substance that helps bond water with fat. Although we’re not adding any oil to the milk, the natural fat in the almonds binds a little better to the water when lecithin is added, resulting in a creamier, smoother milk. Lecithin also has a very mild flavor that adds a subtle touch of complexity to beverages ... a welcome addition in almond milk (which can sometimes taste watery on its own).
Although lecithin is found in several foods (such as soy, egg yolks, and peanuts), we like using sunflower lecithin powder to avoid allergens and GMO’s. What’s more, sunflower lecithin may even be considered a health booster as an excellent source of choline—a nutrient that can improve energy metabolism, heart health, overall cognition, and more.
Even if you don’t use lecithin, you can still make a very good almond milk, but we recommend trying this healthy upgrade to make your staple beverage the very best it can be!
WATCH HOW WE MAKE OUR HOMEMADE ALMOND MILK:
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ALMOND MILK PREP TIPS:
Aside from soaking the nuts, almond milk takes just minutes to make. Here’s how to improve your next batch.
Use raw almonds. Roasted and salted varieties won’t work well here, as they’ll change the flavor quite dramatically.
Soak and rinse well. We recommend soaking the nuts for 8-12 hours in enough water to cover them by an inch or so. This softens the nuts for blending, helps to reduce phytic acid (which can diminish mineral absorption in the body), and increases the nut's digestive enzyme content.
Try sunflower lecithin. Sunflower lecithin will greatly improve the texture and taste of your milk, and add many health benefits at the same time.