Eczema, unhappy bellies, and runny noses inspired a change from cow’s milk to almond house around here.  It’s been a great change.  Only drawback has been the price comparison.  Though our health is worth more, we needed to find a way to cut back on our almond milk spending.  

This week we began making our own almond milk.  So far so good.   Here’s the recipe we are using:

1 c almonds (previously soaked overnight)
3 cups water
1/2 tsp vanilla
1/2 tsp honey
1/2 tsp agave nectar

Puree in mixer. Using a cheese-cloth or fine strainer, separate milk from almond pulp.

Almond milk should be used within 5 or 6 days. So far, I’ve used the pulp in our pancake mix and smoothies.  I plan on using it in gluten-free cookie flour mix, muffins, and hope to make some almond butter this coming week.  Basically, any recipe that has peanut or almond butter, I’ll be substituting with almond pulp. 

Any ideas?  Do you like almond milk?  How do you cope with dairy intolerance?

ps. Lately we are making the almond milk unsweetened (no honey or agave), and loving it just the same.  🙂