Carb count for Almond/Cashew milk?

[lighterbeing]

Last night I made Almond/Cashew milk for the first time. I wanted to try the one online but I decided to try to make it. I use a lot of cream or half n half in coffee, and am trying to cut back. This turned out to be so much better than the Almond milk in the store, much more creamy and works better for coffee. I added about a tablespoon of cream to it, much better than the amount I was using. I know cream is ok, but the calories may be hurting me and I can do without the mucus forming foods. Next I will cut back on cheese....
Does anyone know how to calculate the carb content? I used extra nuts, about 1/4 ratio to make it really thick. But there was a lot of pulp left over which I squeezed the milk out of. I will use that as a body scrub. I think this may prove to be more expensive, I made a quart. The quarts for sale are 5.00 each on Amazon, I will do the math sometime. Then again, a quart of organic heavy cream would be pricey, also.

[miboje]

Almond milk alone is 1 net gram per cup, according to Blue Diamond. Cashews are 8 g. net carbs per 1 oz. raw nuts. How much are you using? Are you grinding the cashews into the almond milk, or grinding soaked cashews to already made almond milk and extracting the liquid?

It's probably something close to Mimiccreme's figures.

[lighterbeing]

I soaked almonds and cashews overnight, about 1 1/2 cups. Rinsed, drained, then blended with 4 cups water. There was a lot of pulp, wonder if most of the carbs stayed behind? It does seem like a healthier option since it is a fresh, raw product.

[tamsyn]

Coming out of lurk mode to share that I use the recipe from Sharron Long's Extreme Lo-Carb Cusine to make almond milk. She calls for 1 cup almonds, 4 cps water, 1/4 tsp steviaplus or 1 pkt sucralose and 1 tsp vanilla extract, along with 1/2 tsp almond extract, but I just use the almonds and 4 cps water, omitting the flavorings as I use it mostly for cooking. Net carb count she says is 3 grams. I like miboje's carb count better, Bonus is the almond meal that I use sometimes as breading mixed with carb quik on chicken.

[lighterbeing]

Thanks for the info, from both of ya. It looks like with or without the cashews it will be better than using 1/2 n 1/2, and only a T of cream with it. I must have been using 3/4 cup a day in my coffee, 2 cups in the am then 1 in the afternoon. And when working nights, a couple of cups more.

[miboje]

This is just an example. Without the tools to actually check carbs, I can only do an estimation: Please note this is per cup of finished product, not the entire recipe.

If you use 1.25 C. almonds and 1 oz. cashews blended together with 4 c. water and strained, that would be, per cup, 1 g. net carbs for the almond milk, and 2 g. net carbs for the cashews (at the most because you are straining it all), it would come to 3 g. carbs per cup.

There are 16 tablespoons per cup, so that would be 3 divided by 16 for a carb count of (rounded) .2 carbs per tablespoon, if my math is right, here.

That might help a little.

[vli1127]

Originally Posted by tamsyn

Coming out of lurk mode to share that I use the recipe from Sharron Long's Extreme Lo-Carb Cusine to make almond milk. She calls for 1 cup almonds, 4 cps water, 1/4 tsp steviaplus or 1 pkt sucralose and 1 tsp vanilla extract, along with 1/2 tsp almond extract, but I just use the almonds and 4 cps water, omitting the flavorings as I use it mostly for cooking. Net carb count she says is 3 grams. I like miboje's carb count better, Bonus is the almond meal that I use sometimes as breading mixed with carb quik on chicken.

Thanks for the recipe. I am sure it is cheaper than buying it.

[miboje]

vli1127- Making it is wayyyy cheaper than buying it, for sure. It's $3.49 to buy from netrition, but it's probably less at my Walmart.
I did the calculations on the cost of making it one time.

I buy my almonds in bulk off of eBay. If you want to know about that, you can check by doing a search on eBay and look for the username gaspare. At his price, it costs me $2.89 per gallon. That is even less than moo milk.

[miboje]

Lighterbeing - Thank you for sharing your experience with cashews and almond milk. I have pondered trying to make my own after seeing Mimiccreme.

I know it can be tough to give up those dairy products, but I TOTALLY understand about dairy forming mucus in the body. I wish more people knew.

I don't know how you feel about soy, but there are some very good soy cheeses I've had.

[lighterbeing]

Miboje, thanks also for doing the math for me, not my favorite task. It sounds like a better deal for sure. The cashews are pricey, Trader Joes has a pretty good price, but it does make it so much richer than the almond milk I have purchased. And next time I will try with 1/4 cashew to 1 part almonds. I am making so many new things these days, it really brings out the value of doing a low carb lifestyle. I think the raw homemade milk must have a lot more live nutrients and amino acids than either the store bought or homogenized cream for that matter.

[cindy_cfids]

I'd highly suggest you check out ebay for almonds straight from the farm. Not only are you getting large quantity at a good price but the main reason is they are not irradiated. Commercially sold almonds are now required to be pasteurized. I get mine every year from seller gaspare5491 - 20# shipped for $2.85# is $57 total

April 6, 2007 - Small-scale farmers, retailers, and consumers are outraged over a new federal regulation that will require all almonds grown in California to be sterilized with various “pasteurization” techniques. The rule, which the USDA quietly developed in response to outbreaks of Salmonella in 2001 and 2004, traced to raw almonds, mandates that all almonds undergo a sterilization process that includes chemical and/or high-temperature treatments.

The only exemption to these new regulations will be ... small-scale growers who can sell truly raw almonds but only direct to the public

[lighterbeing]

Thanks, I had no idea they were irridated, there are so many things we are better to avoid. Not quite raw if irridated, right? And I would not suspect salmonella is a frequent problem with almonds, growing on a tree as opposed to so many other foods.