“Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. It is important to note that Carrageenan is not digestible and has no nutritional value. It is often used because it thickens and emulsifies products and it is often found even in organic and “natural” products.”
Homemade Almond Milk
(serves @ 5 cups)
- 1 cup raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)
- 5 cups filtered water (less to thicken, more to thin)
- 2 dates, pitted, or other sweetener of choice (omit for unsweetened)
- 1 tsp vanilla extract or one vanilla bean, scraped (omit for plain)
- pinch sea salt
- Add your soaked almonds, water, dates, salt and vanilla to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag, thin dish towel or cheesecloth. If using a cheesecloth or dishtowel, simply lay a clean dish towel over a mixing bowl, pour over the almond milk, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted.) If using a nut milk bag, slowly pour almond milk into bag over bowl and squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking as it tends to separate.
- You can also make other flavors, including strawberry, banana or chocolate!