This is a wonderful easy dairy alternative full of vitamins and healthy fats. It's made from two ingredients- water and...almonds. No harmful additives and no preservatives. I add it to my morning coffee, smoothies and kids oatmeal. Almonds are an excellent addition to our gluten-free lifestyle since they fill in the missing gaps for fiber and protein, fat, vitamin E helps lower rates of heart disease and lower cognitive decline, manganese important for bone formation and blood sugar control, magnesium improves insulin function, copper for antioxidant protection and iron protection, vitamin B2 (riboflavin) helps with heart function and energy conversion, phosphorus helps repair cells and tissues and convert food into energy.
Since our kids do not drink cow milk, this is a great alternative for them to have with their steel cut oats in the morning. I do, however, supplement our food with iodine to make sure we are not iodine deficient.
Soak almonds covered with lukewarm water overnight. (If you forget to soak them letting them rest in warm water for an hour will do the trick.)
Rinse almonds well and peel off the skin (I usually peel them off while watching TV or anything, really, that does not require my full attention.) Rinse peeled almonds under running water.
Add almonds and 8 cups of water to a blender and blend until smooth, approximately 2 minutes.
Strain through a cheesecloth or nut bag over a kitchen fennel.
Almond milk can stand in a refrigerator for about a week.
Leftover almond pulp is absolutely wonderful in gluten-free cookies, breads and breading for baked or fried fish and meat.