Almond milk is easy to make and so great for you. Making it at home allows you to put in it what you want and the possibilities are endless.Ingredients
2 cups raw unsalted almonds
4 cups of filtered water (for soaking)
8 cups of filtered water (for the milk)
2 t vanilla extract
sweeten to taste (I use 4-6 t of Truvia)
Place your almonds and 4 cups of water into a medium bowl and let them soak for a minimum of 4 hours up to 24 hours. (If you soak them over 8 hours, drain, rinse and add fresh water)
After they have soaked, drain and rinse the almonds.
In a blender put 4 cups of water and half of the almonds. Run on high for at least 2 minutes. The longer it runs, the finer the pulp will be.
After it has blended, pour your liquid in a fine sieve and allow the milk to drain into a large bowl or pitcher. Use a rubber spatula or spoon to press the milk out of the pulp.
Discard your pulp*
Repeat the process until you have "milked" all of the almonds
Add the vanilla and sweetener. Stir well.
The first cup of this milk is so good fresh from the blender. It can be kept in the refrigerator for up to 5 days. Shake well before pouring as it will separate as it sits.
* I do not discard my pulp. I put it in my dehydrator and dry it to use in my baking as almond flour. It is not as fine as store bought flours, but it works well in cookies and breads or as breading when mixed with traditional flours. OR some people like to drink it with the pulp. The choice is yours.
- Per 8oz. Serving
- Total Fat
- 2.5 g
- Saturated Fat
- 0 g
- 1 g
- 1 g
- 1 g