Being lactose intolerant, having dairy allergies or embracing a vegan lifestyle can seem challenging at times. Fortunately (or in some cases, unfortunately) there are a multitude of go-to dairy free options, such as almond nut milks, readily available, but as Sydney-based naturopath and wellness lecturer Belinda Kirkpatrick advised for this story, not all nut milks are created equal in the health stakes!
It’s time to separate the pack…
What are the healthiest almond nut milk options?
Inside Out: This one is a favourite with Belinda and the Sporteluxe office as it contains just three ingredients: activated almonds, water and sea salt. It’s a truly wholesome and nutrition-packed drink and a foolproof addition to add to your morning smoothie, coffee or granola. If you ask us, it’s a rare thing that’s both decadent and nutritious, so go on – indulge!
Luz: Luz almond milk contains nothing but raw Australian almonds and filtered water, cold pressed to retain the optimum enzymes and vitamins, then packaged in a glass bottle. The purity is palpable! Sporteluxe writer Olivia often takes a bottle from Whole Foods House to her local barista for her morning latte, BYO-style.
Orchard St: The Vedic Mylk is a golden almond and Brazil nut milk, infused with turmeric, gibing, bee pollen and a touch of coconut nectar, which all kicks things into a whole new level of wholesome indulgence. It’s delicious and subtly sweet for the most beautifully satisfying sipping experience.
The not-so-great nut milks to avoid
“If you take a peek at the nutritional information on many pre-packaged almond milks (as you should with every packaged food) you’ll be shocked to find water, around 2 per cent almonds and the third ingredient is usually sunflower oil for thickeners to attain that creamy taste,” naturopath Belinda Kirkpatrick points out. (We’re holding our gag reflexes). So, who wants to drink a cup of oily thickeners with minimal nutrition? Not us, that’s for sure.
Try making this walnut nut milk at home
What you’ll need:
- 1 cup walnut halves
- 3 cups water
- 2 tsp rice malt syrup
- ½ tsp almond extract
- Pinch Himalayan sea salt
What to do:
- Place walnuts in a large bowl and fill enough water to cover nuts by 3 inches. Cover with towel and place in your fridge for at least 2 hours to soak.
- Drain the soaked water, rinsing the walnuts well.
- In a blender, combine drained walnuts, 3 cups water, rice malt syrup, almond extract and sea salt until smooth.
- Transfer into a glass bottle and serve with porridge, smoothies or add to your tea or coffee.
This will last up to 4 days in your fridge!
Story by Olivia Boyd-Smith