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HOMEMADE ALMOND MILK

INGREDIENTS

  • 1 cup raw almonds, soaked overnight
  • 4 cups filtered water
  • pinch Celtic sea salt
Optional Add-Ins:
 
INSTRUCTIONS

  1. Place the almonds in a glass container and add enough water to cover the almonds by about 2 inches. Cover and refrigerate overnight or about 12 hours. 
  2. Drain and rinse the soaked almonds and place them in a high-speed blender. Add filtered water and optional add-ins (if using). 
  3. Blend on high for 2-3 minutes until smooth & creamy.
  4. Pour almond milk into a nut milk bag or cheesecloth over a large bowl. Squeeze the bag so that the milk flows into the bowl. The almond pulp should be left inside the bag and discarded.
  5. Pour milk into a glass container. Cover and refrigerate. Use within three days. Stir or shake well before using.

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