Almond Milk Recipe
Author:A simple Almond Milk recipe with just 2 ingredients. This versatile and nutritious nut milk is easy to make and just the right balance of nutty and creamy!
Ingredients
- 1 cup (143 grams) raw almonds
- 4 cups (960 ml) water , (Use less to make the milk thicker and creamier)
OPTIONAL
- 1 pinch sea salt
- 1 to 2 tablespoons maple syrup , or a medjool date
- 1 to 2 teaspoons vanilla
INSTRUCTIONS
- Place the almonds in a bowl and cover with plenty of cold water. Soak for at least 6 hours or overnight. Or cover in boiling water and soak for 1 hour.
- Drain and add the almonds 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 adjust the amount of water used. More water will make it thinner. Less will make it thicker and creamier.
Store in an airtight bottle or mason jar in the fridge for up to 5 days. Give it a quick shake before using. It can also be frozen for up to 3 months.
I use the soaking water to water my plants. Find suggestions for ways to use the pulp in the FAQs.
NUTRITION
Serving: 1cup | Calories: 62kcal | Carbohydrates: 2.4g | Protein: 2.2g | Fat: 5.4g | Saturated Fat: 0.4g | Sodium: 8mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 0.3IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg
