Creamy, lightly sweet, and so satisfying—homemade almond milk is a true luxury!
Almond milk is an awesome non-dairy milk alternative for drinking, cooking and baking. It is great for anyone who has a dairy intolerance, wants to cut out dairy or wants a lower calorie milk option. Almond milk is rich in Vitamin E and healthy fats, and some brands fortify their almond milk with vitamin D and calcium as well (be sure to read your labels because many commercial brands add thickeners, gums and sweeteners).
Prep time - 10 mins Cook time - 0 mins
Servings - 4 cups
Ingredients
1 cup raw almonds, soaked
4 cups (900 ml) water
1/2 teaspoon sugar (optional)
Instructions
Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
Place drained almonds into a blender along with the water.
Blend on the highest speed for 1 minute.
Place a cloth strainer over a large bowl and slowly pour the almond milk mixture into it. Gently squeeze the bottom of the cloth strainer to release the milk. This process can take a few minutes so be patient!
Rinse out blender and pour the milk back in. Whisk in the sugar.
Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
Note
While blending the almond you can also add pitted dates or a chopped vanilla bean for added flavor.
After you strain the almond milk you can whisk in cinnamon and salt too.
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