As I switch to a more conscious lifestyle, I am really paying more attention to the “healthy” foods I was buying without reading a label.
For years I used Unsweetened Vanilla Almond Milk and for years I’ve struggled with gut health problems especially as of late. I’m also lactose intolerant so I gave up milk a long time ago.
I told myself that when that gallon of almond milk was gone, I would be making my own.
It took me a bit to actually commit to making it and I was milk-less for awhile but I finally did and I’m so glad!
It came out super creamy, it’s easier than I thought and I use it so much more. And it’s more affordable than the store bought ones.
You’ll need:
Filtered or distilled water
Natural almond butter (no sugar added)
A blender or bullet
Pure vanilla extract (optional)
I fill my tallest bullet container with water which is equivalent to a sauce sized mason jar and add about 2 spoonfuls of almond butter plus the vanilla if I’m adding that in. Then blend!!
I store it in a mason jar and keep it in the fridge for up to 3 days. For a video how to, go to my instagram! @lifestyledbycassie
You can make less or more by controlling the water and almond butter amounts.
If you want it creamier, add more almond butter or use less water.
You can also use other nut butters as well!
I’d love to try this with a natural peanut butter. I can definitely see that being tasty!
I hope you enjoy this one 🤍
Questions for you:
- What type of milk do you prefer?
- Do you pay attention to ingredient labels?
