Here’s a fast and easy way to make a whole-food almond milk. For taste and convenience I personally prefer unsweetened soy milk. (I like the flavor of Whole Foods Market’s store brand the best.) But I wanted to embrace the challenge of creating recipes containing only Green Light ingredients. This doesn’t offer the calcium, vitamin D, and B12 fortification of commercial almond milks, but it avoids the added salt and thickeners of questionable safety, such as carrageenan. Choose almond butter made from raw rather than roasted or toasted almonds to decrease exposure to advanced glycation end products.
- 2 tablespoons smooth, raw almond butter
- 2 cups water
- Combine the almond butter and water in a high-speed blender and blend until smooth. Transfer the milk to a glass bottle or jar with a tight-fitting lid and chill until ready to serve. Shake well before using.