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Homemade Almond Milk
Making your own homemade almond milk is so easy! Plus, it doesn't have any of the added sugars and artificial ingredients in many packaged almond milks.
Prep Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 15 minutes
Servings 9 servings, 1 cup each
Calories 43 kcal
Ingredients
- 4 cups raw almonds
- Filtered water (for soaking almonds)
- 8 cups filtered water
Instructions
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Soak almonds overnight in water.
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Rinse and drain almonds; discard soaking water.
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Place almonds and 8 cups water in blender or food processor, in small batches if necessary; cover. Blend on highest speed for 1 to 2 minutes.
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Strain almond milk through a fine mesh strainer or cheese cloth; discard solids.
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Cover; refrigerate until cold. Can be stored, in refrigerator, for 3 to 4 days.
Recipe Notes
• Filtered water should be used instead of tap water as tap water will affect the flavor of the almond milk.
• Strained almond solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
• Almond milk can be flavored with pure vanilla extract and a small amount of honey if desired.
The Nutrition Facts box below provides estimated nutritional information for this recipe.