3 Ingredient Homemade Almond Milk

I started drinking almond milk in place of cow’s milk when I realized I have a bit of a sensitivity to too much dairy. So when I started cutting back on dairy products, milk was one of the first things to go. I liked the taste of the almond milk, so it was an easy switch for me. I had a few different brands that liked best, and was satisfied with the change.

Until…

I heard about an ingredient called carrageenan that was in most non-dairy milks. I did some research on carrageenan, and decided I wanted to avoid it. (you can also watch a really good video about synthetic ingredients in organic foods here) I checked the ingredient panel on my almond milk box and sure enough, carrageenan was on the list. After shopping around, I found only 2 brands that didn’t include it, and they weren’t in the stores that were most convenient for me to shop at. Then I came across a video of someone making their own almond milk and it looked so easy I decided to try it.

I don’t remember what video it was, and I have since seen many other posts about making it yourself. I adapted my basic recipe from Danielle Walker’s recipe in her book Against All Grain. I was hooked from the first batch I made when I realized how easy it was and how great it tastes. It’s not necessarily about whether it’s costing me less to do it myself, it’s more about the ingredient panel.

Here is the ingredient list for a store-bought almond milk without carrageenan:

This ingredient panel has fourteen ingredients, not including water. Fourteen! Some I try to avoid completely, and some I can’t pronounce and don’t even know what they are. This breaks my “5 ingredients” rule completely! Besides filtered water, my almond milk has three ingredients, and I know exactly what each of them are!

This morning as I was making my Almond Milk, I took a few pictures and decided to write a post for anyone who is interested. So grab your 3 ingredients, and let’s get started!