Veronica Bosgraaf, the founder of the vegan and organic Pure Bar, can’t seem to get enough almond milk. She shares more about her dairy-free obsession and two of her favorite almond milk recipes.
Veronica Bosgraaf talks almond milk
“Almond milk is my new vegan obsession,” says Bosgraaf, who gives the tasty milk alternative a permanent top shelf placement in her already crowded refrigerator. “It is versatile, healthy and very delicious, and I use it daily, from pouring it over granola and oatmeal in the morning and making delicious and nutty chocolate milk to creating endless creamy smoothies and vegan ice cream with my kids — it is my delicious replacement for all things dairy!”
The best almond milk
With dairy-free milk alternatives taking up more space at the health food store and supermarket, vegans have many brands and types of almond milk to choose from. Bosgraaf prefers making her own almond milk but has definite preferences when it comes to purchasing it. “In a perfect world I would always make my own almond milk, which by the way is not nearly as time or labor intensive as you may think, and actually fun to do,” she says. “But if time doesn’t permit, there are fortunately many varieties to choose from at the store and I always look for organic brands! When I’m lucky enough to be in Venice, California, I can even buy homemade almond milk from the Mylk Man.”
The benefits of almond milk
In addition to being a delicious drink, almond milk provides magnesium, calcium, protein and fiber and is easier to digest than cow’s milk, says Bosgraaf. “It is also better for the environment because for every pound of cow we have to maintain, it takes 12 pounds of grain, 55 square feet of land and 2,500 gallons of water,” she adds. “It’s much friendlier to our earth to raise almonds.”
Almond milk recipes
Bosgraaf’s two favorite ways to use almond milk is in smoothies and to make her signature iced almond latte.