Quality trumps all!
For a variety of reasons, mostly because I’m interested in living the most vibrant and healthy life I can, I have given up dairy. In most cases, it’s not a hardship, but once in awhile having some milk around to enhance a dish is a good thing. I like to pour some almond milk into my oatmeal, and I use it to make my smoothies more creamy than had I used water as the liquid base. I have learned that almond milk makes a great substitute when recipes call for milk, and likewise cashew milk is terrific in place of crème.
I prefer to make my own almond milk (read the details about commercially made almond milk here) and over time have perfected my technique so that if I remember to soak the almonds overnight it takes less than 5 minutes to make a batch and clean up the mess.
The one thing that used to bother me about making my own almond milk was the apparent waste of the almond pulp. I hate to waste food, so I’ve been experimenting with different ways to use the pulp. Be on the lookout for more recipes that use almond pulp. I’ve discovered a myriad of creative ways to use the pulp that add nutritional value as well as great texture to many different dishes.
In the meantime, you can buy yourself a nut milk bag here so you too can make your own almond milk. If you can’t wait for your nut milk bag to arrive, you can follow the directions below and use a FINE mesh sieve to strain the almond pulp from the milk.