A simple Almond Milk recipe which requires just 2 ingredients. This versatile nut milk is easy to make and just the right balance of nutty and creamy!
PREP TIME: 6 minutesminutes
COOK TIME: 0 minutesminutes
Overnight Soaking time 8 hourshours
TOTAL TIME: 8 hourshours6 minutesminutes
Servings: 4cups
Ingredients
1 cup (143 grams)raw almonds
4 cups (960 ml)water, (Use less to make the milk thicker and creamier)
OPTIONAL
1pinchsea salt
1 to 2tablespoonsmaple syrup
INSTRUCTIONS
Place the almonds in a bowl and cover with plenty of cold water. Soak for at least 6 hours or overnight. Or if in a hurry, cover in boiling water and soak for 1 hour.
Drain the almonds and add them to a blender along with any optional add-ins and 4 cups of fresh water.
Blend for at least 2 minutes to really get the most out of your almonds. The liquid in the blender should be milky and opaque when you've finished.
Strain through a nut milk bag into a bowl or jug, squeezing well to get every last drop out. If using cheesecloth, fold it so it is several layers thick and lay it in a sieve.
Pour the milk into clean bottles or jars, close the lids, and store in the fridge.
NOTES
For a thicker or thinner consistency simply adjust the amount of water used. More water will make it thinner. Less water will make it thicker and creamier. Store almond milk in an airtight bottle or mason jar in the fridge for up to 5 days. It will separate a little so give it a quick shake before using.Freeze almond milk for up to 3 months. If you only use a little milk at a time, freeze it in ice cube trays then you can pop out just what you need. Use the discarded soaking water to water your plants. Find suggestions for ways to use the pulp in the FAQs. Nutritional information is an estimate, calculated without additional add-ins and with the nutritional info for the remaining almond pulp subtracted.