Almond milk is the best milk substitute used by vegetarians. It is made by blending a cup of almonds soaked overnight and blended in four cups of water. Also, the mixture of almond butter with water can result in almond milk production. Five benefits of using almond milk include its nutrition, Its effective property to reduce the risk of heart diseases, it does not raise blood sugar, it is dairy-free, and enriched almond milk may strengthen bones.
Almond milk is naturally nutritious. It is rich in minerals and vitamins especially, vitamin E. Vitamin E is supposed to be responsible for many of the health benefits of almonds. It protects lipids against oxidation by reducing their levels of oxidized LDL cholesterol. This is a possible risk factor for heart diseases. Almonds possess the genuine kinds of fats the body absorbs readily. These fats help reduce the risk of heart diseases. Almonds 90% unsaturated oil, namely oleic acid, is linked to beneficial changes in blood lipids. These oils in superior conjunction with vitamin E is beneficial.
While a considerable amount of commercially made almond milk has added sugar, a cup sugar-free almond milk naturally contains 1.5 grams of carbs. When this is compared to low-fat cow’s milk, it is considerably lower. Cow’s milk naturally contains 12 grams of carbs per cup. Almond milks high fat and protein content relative to its carbohydrate content makes it not cause a blood sugar spike for diabetics. It becomes the more preferred option for low-carb diet patients and diabetics. The lack of lactose in almond milk makes it a more desirable option for lactose intolerance patients or with milk allergies. Some of the almond milk brands come fortified with adequate calcium undoubtedly making them an excellent calcium source. This is essential for building and maintaining healthy bones reducing the risk of osteoporosis.
Fresh almond milk recipes made at home possess a higher nutrient value than commercially made. Possible reason being, the milk is less diluted when properly compared to commercially made almond milk. In addition, there is an added bonus of using the pulp in sauce dips and desserts. For regular almond milk, soaking a cup of two of almonds overnight or 18 hours will help remove the brown cover on the almonds. Remember changing the water half-way the soaking process. Intentionally using a 1:3 cup ratio, that is almond to water, add to the blender. Blend the mixture thoroughly then empty the contents to a bowl passing through a cheesecloth or sieve. Milk the bag slowly to avoid making a mess. For storage, use a glass container with a tightly sealing lid which lasts up to four days in the refrigerator. The remaining pulp can be used to naturally make desserts.
Vanilla or strawberry, fresh almond milk recipes made at home are healthier than commercially purchased. It happens to be easier to make than the known tradition of being an unwieldy process. More so, vanilla almond milk is creamier and delightful. Soak one to two cups of almonds overnight. This necessary step undoubtedly makes the almond nutrients readily available and neutralizes their natural protective mechanisms like enzyme inhibitors. The same process as mentioned above for the fresh almond milk is done. For vanilla-flavored almond milk, one rinses the blender and pours back the milk into the blender. Add cinnamon and pinch of salt then blend on low speed. Strain the mixture through the cheesecloth. The milk can be carefully stored in a glass jar in the refrigerator for up to five days.