Homemade Almond Milk Recipe
The ingredients in this Homemade Almond Milk are clean and streamlined, resulting in a fresh, creamy, thick and frothy milk that's way better than store-bought. Makes 1 liter.
Servings: 8
Equipment
Ingredients
- 1 cup raw organic almonds
- 2 pitted medjool dates or maple syrup
- pinch salt
- 1 teaspoon pure vanilla extract
- 4 cups cold filtered water
Instructions
- Soak one cup of almonds in filtered cold water overnight. The following morning drain out the water and add the almonds to a blender with the rest of the ingredients.
- Blend on high for about a minute or until everything is well combined. Pour the almond milk into your nut milk bag, seal the bag, and gently squeeze out all of the milk, leaving the pulp inside.
- Transfer into a jar and refrigerate for 7 to 10 days.
- Remember to shake well before each use as the milk may separate. Feel free to search online for tasty recipes using almond pulp or add it to your smoothies. Enjoy!
Video
Notes
- Go nuts! Instead of almonds, you could use other raw nuts such as cashews, walnuts, or hazelnuts.
- Sweet! If you don’t like Medjool dates, don't worry! You can use maple syrup, agave or any other sweetener you like instead.
- Nut allergies? If you are nut-free, try making my Homemade Oat Milk.
- Spice it up! Add cinnamon or vanilla bean paste to add some additional flavor.
- Make it Chocolate! Add 2 tablespoons of unsweetened cacao powder for the healthiest Chocolate Almond Milk.
Nutrition
Serving: 0.5 cup | Calories: 122kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 174mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9IU | Calcium: 56mg | Iron: 1mg
