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Homemade Almond Milk
This recipe & video tutorial is something I’ve wanted to share for several years now because I really want to demonstrate how SIMPLE it is to make your own almond milk at home.
I kept putting off creating the video and shooting the photos because it *is* so simple and just didn’t seem exciting enough LOL.
But, I want to get you excited to make your own nut milk at home!
This milk is SO DELICIOUS! The flavor is far superior to anything you can purchase at the store. Not to mention we’re skipping all the weird stuff that often gets added into premade almond milk.
Be sure to use RAW almonds not roasted almonds.
I think the tiny pinch of sea salt along with the very slight sweetness from one date is a perfect balance of flavor for this creamy milk.
You can always experiment with your own additions such as raw honey or stevia in place of the date.
Pour your fresh almond milk over your granola, blend into your smoothies + protein shakes, and add a splash to your morning coffee!
makes 8 servings
Ingredients:
- 2 cups raw almonds
- 6 cups filtered water
- pinch sea salt
- 1 pitted date
- 1 tsp vanilla extract
- straining bag/nut milk bag
Instructions:
Add your almonds to a large bowl or glass container and cover with hot water. Allow them to soak for at least 1 to 2 hours.
Alternatively, you can add cold water and soak them in the fridge overnight.
Drain the water and transfer the soaked almonds to a high-speed blender.
Add 6 cups of filtered water, a tiny pinch of sea salt, a pitted date, and vanilla extract.
Process until very well blended, about 1-2 minutes.
Lay a straining bag over a large jug and pour in the blended almond mixture.
Squeeze to extract all the white nut milk.
Keep your almond milk refrigerated for up to 5 days. (Use within 5 days)
Just before serving, stir to combine again.
You can use the leftover almond meal to make protein balls, add to smoothies, or oatmeal.
Enjoy!
❤Rachel
Ingredients
- 2 cups raw almonds
- 6 cups filtered water
- pinch sea salt
- 1 pitted date
- 1 tsp vanilla extract
- straining bag/nut milk bag
Instructions
- Add your almonds to a large bowl or glass container and cover with hot water. Allow them to soak for at least 1 to 2 hours. Alternatively, you can add cold water and soak them in the fridge overnight.
- Drain the water and transfer the soaked almonds to a high-speed blender.
- Add 6 cups of filtered water, a tiny pinch of sea salt, a pitted date, and vanilla extract.
- Process until very well blended, about 1-2 minutes.
- Lay a straining bag over a large jug and pour in the blended almond mixture.
- Squeeze to extract all the white nut milk.
- Keep your almond milk refrigerated for up to 5 days. (Use within 5 days)
- Just before serving, stir to combine again.
- You can use the leftover almond meal to make protein balls, add to smoothies, or oatmeal.
- Enjoy!
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