Homemade Almond Milk
A delicious, clean way to create your own plant-based milks
Equipment
- large bowl
- food processor or high-speed blender
- cheesecloth, nut milk bag, or clean dishcloth
- glass jar
Ingredients
Overnight or Quick Soak
- 1 cup raw, natural lmonds
- 4 cups filtered water
Nut Milk (The Next Morning)
- the soaked almonds, drained
- 4 cups clean filtered water
- 1-2 dates optional
- 1-2 tsp vanilla optional
Instructions
- Soak the almonds in 4 cups of filtered water in a large bowl. Cover and leave on the counter overnight.
- In the morning, drain the almonds and dump into the food processor. Add 4 cups clean water and blend on high until there are no visible specks of almonds.
- 1 or 2 cups at at time, strain through a nut milk bag, cheesecloth, or a clean dishcloth into a clean quart jar. Squeeze as much liquid out as possible.
- Discard the leftover almond pulp into a clean bowl. Repeat the straining step until all the milk has been strained. Store in the fridge with an airtight lid for up to 3 days.
- Enjoy in smoothies, cereals, drinks, you name it. Don't forget to check out ways to use up the leftover almond pulp!