Homemade almond milk can hardly live in the same category as boxed. If you've ever made your own, I'm sure you can agree. Homemade can be made as you please, with vanilla or without, sweet or unsweetened. Ayurveda says it builds ojas or vitality.
Boxed needs something to act as a preservative and often has thickeners to make it more to the consumer's liking. Carrageenan is commonly used, but even though this comes from seaweed, when it is made as a "food grade" ingredient, it can wreak havoc on the gut. Why put your body through that when homemade almond milk is so easy to make and it can be the base for so many delicious things? Almond milk is a staple for lattes, but unsweetened, plain almond milk can be used in savory recipes.
It's easy to shift into lazy mode and forget how simple and effortless making your own almond milk really is. Making almond milk takes some time, but most of it is inactive. It shouldn't take more than six minutes from start to finish (including soaking, blending and straining). Good reminder that it is probably worth it!
Here's a quick and easy almond milk recipe you can make at home. Keep these ingredients on hand at all times, so there's never an almond milk emergency.
1 cup raw almonds soaked overnight, 3 + 1/2 cup filtered water, dates or maple syrup to sweeten to liking, 1 tsp of vanilla and a pinch of sea salt. Put all ingredients into blender and strain with cheesecloth or a "nut milk bag" (which has to be in quotes or this is just me talking about nut bags).
Give it a whirl and let us know if you love it!