Homemade Almond Milk
As many of us have made the transition away from regular milk, we have all been searching for our favorite alternative. All you'll need is a high-speed blender and a nut milk bag or ultra-fine cheesecloth.
Servings: 10
Calories: 89kcal
Ingredients
- 1 cups raw almonds (soaked overnight in cool water)
- 5 cups filtered water (less for thicker milk, more for thinner)
- 1 pinch sea salt
- 1 tbsp honey or maple syrup (omit for unsweetened)
- 1 tsp vanilla extract (optional)
Instructions
- Strain soaked almonds and discard soaking water. Add soaked almonds, filtered water, salt, honey, and vanilla (if using) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1 to 2 minutes.
- Strain using a nut a milk bag or ultra-fine cheesecloth. Then squeeze until all of the liquid is extracted. Discard pulp.
- Transfer milk to a jar or covered bottle and refrigerate. Almond milk will keep for several days, although it's best fresh. Shake well before drinking, as it tends to separate.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 4.5g | Protein: 3g | Fat: 7.1g | Saturated Fat: 0.5g | Unsaturated Fat: 6.3g | Sodium: 14.5mg | Fiber: 1.8g | Sugar: 1.9g