So I’ve done this the one time so far. But it was a moderate success.  I’ll start at the beginning.

I used to live in San Diego. Southern California is a very good place to be if you’re wanting fresh organic anything. There are health food stores and farmers markets all over the place. Some chains like Whole Foods or Trader Joe’s were no more than 10 minutes away.  Where I am right now, the nearest store like that is round abouts an hour away.   Wal-Mart is pretty much my only shopping option.  I cannot settle for any kind of almond milk they sell.  This is largely a matter of personal preference I’ll admit.  I guess I was spoiled in San Diego with nice organic almond milk with no preservatives, additives or anything like that. The sweetened almond milk was even sweetened with dates instead of sugar! My dairy is already pretty scaled back, but if I had some usable almond milk that would go a long way with my upcoming 30 days of Paleo.  (And for future days of continued reduced dairy of course!)

So I figured if I made it myself at home, organic almonds, no random additives, dates for sweetness if I chose, it would be the next best thing.

However the next problem I ran into is that I don’t have a very powerful blender, and straining out the almond meal seems like a huge pain in the butt.  Granted lots of people do it out there everyday, so it can’t be that horrible, but at this point in time I just know it’s not something I could commit to. I’ve seen some tutorials/how-to’s that say if you have a Vitamix you don’t even need to strain out the almond meal.  That’s not in my budget anytime soon. Maybe in a month or two if a miracle happens.  Then one day I happened to find a video of someone using almond butter to make almond milk.

I finally got around to attempting it last night. I did not splurge on super nice organic raw almond butter (sticker shock) but I got something from Wal-Mart.  Also bought some Sunsweet pitted dates.  It was passable! Until I accidentally added a dash too much of salt.  However I think with better almond butter and dates it could actually be all the wonderfulness I want it to be.  To be fair I don’t think it’s cost-effective compared to making it from whole almonds, but it’s less effort and that’s what I care about right now. If I wanted to save the bucks I would just as soon as not have it at all than put in the extra effort.  It’s lazy I know.  But when I’m feeling too exhausted to function 60-80 percent of the time it seems like the better option.  Work smart not hard.

Basically I didn’t really do anything different from what was in the video I linked, so be sure to check that out if you’re curious. I’m just here to say it’s actually not bad. Time will tell if I ever decide it’s better than making it from whole almonds, but it’s a totally viable alternative. Next time I try it if I make any tweaks I’ll be sure to share!