Is Store-bought Almond Milk Good For You? Here’s a 2-Minute Homemade Recipe For a Healthier Option

While many people enjoy store-bought milk without any problems, it is essential to be aware of the potential side effects. Below you will find details about these side effects and a simple guide on how to make almond milk at home.

Almonds are the most widely consumed nut. They are packed with nutrients and are an excellent source of fiber, protein, vitamin E, magnesium, manganese, copper, and phosphorus. However, consuming almonds in the form of milk is also considered very beneficial. While many people enjoy store-bought milk without any issues, here are some side effects to be aware of:

Side effects of store-bought almond milk

1. Added sugars: Many almond milks sold in stores contain added sugar or sweeteners, which can increase the calorie count and reduce its health benefits. It’s important to check labels for terms like “sucrose,” “high fructose corn syrup,” or “cane sugar.”
2. Additives and preservatives: Store-bought almond milk often contains additives that cause digestive and gastrointestinal problems, so it is advisable to avoid it due to potential health concerns.
3. Low protein content: Almond milk is low in protein compared to cow’s milk. If protein intake is a priority, it may not be the best choice on its own.
4. Nutrient density: Depending on the brand, almond milk may contain only a small amount of almonds, making it less nutrient-dense than homemade versions.

How to prepare almond milk at home?

According to nutritionist Lovneet Batra, “Store-bought almond milk can be inflammatory due to added ingredients. Make your own almond milk at home for a healthier, cleaner option. Here’s a 2-minute recipe.”

Ingredients

• 1 cup raw almonds
• 4 cups filtered water
• Optional: 1-2 dates to sweeten, 1 teaspoon vanilla extract, a pinch of salt.

Preparation method

1. Soaking almonds: Place almonds in a bowl and cover with water. Soak overnight or at least for 8 hours. This helps soften the almonds, makes them easier to blend, and removes antinutrients.
2. Drain and rinse: Drain and rinse the soaked almonds under cold running water.
3. Blend: Add soaked almonds and 4 cups filtered water to a blender. Blend on high speed for 2 to 3 minutes until almonds are completely broken down and mixture is creamy.
4. Strain: Pass the mixture through a fine mesh strainer.
5. Optional sweetening: If you want to sweeten your almond milk, blend it again with 1-2 dates, vanilla extract, or a pinch of salt until smooth.
6. Storage: Pour the strained almond milk into a glass bottle and refrigerate. It will keep for up to 4-5 days. Shake well before each use as it may separate.