Homemade Almond Milk
 
Prep time
Total time
 
Dana:
Serves: 4+ cups
Ingredients
  • 2 cups raw almonds (not roasted or salted)
  • 4 cups filtered water
optional:
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • 1-2 Tbsp sweetener (maple syrup, honey, or coconut sugar) * Whole30 omit
Directions
  1. Soak 2 cups of almonds overnight (at least for 8 hours), or for up to 2 days in a large glass jar or measuring cup filled with water about 1 inch above the almonds. Cover the jar. The longer you soak them and the plumper they become, the more silky smooth (and more like 2% milk) your almond milk will become!
  2. Drain and rinse the almonds.
  3. Combine the almonds with 4 cups of filtered, fresh water in a blender.
  4. Pulse a few times, then blend on HIGH for 2 minutes.
  5. Place the nut milk bag over a large bowl, and pour all the almond milk in. Use your hands to squeeze all the liquid out of the bag (this may take some muscles!), then set the bag and the remaining almond ‘pulp’ aside.
  6. Optional: blend in some vanilla, spices, or sweetener to taste.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/homemade-almond-milk/