Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight
Drain the almonds and rinse them thoroughly under cool running water
Place the almonds in the blender and cover with 5-6 cups of water
Blend at the highest speed for 2 min
Line a measuring jug with a nut bag and pour the almond mixture into it
Gather the nut bag around the almond meal, twist the top of the bag to close, squeeze and press with clean hands to extract as much almond milk as possible
Store the almond milk in a sealed container in the fridge for about 3 days
Homemade Almond Milk
Rich + creamy - much tastier + healthier than packaged
Ingredients
2 cups raw almonds, preferably organic
5-6 cups filtered water, plus more for soaking
Instructions
Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight
Drain the almonds and rinse them thoroughly under cool running water
Place the almonds in the blender and cover with 5-6 cups of water
Blend at the highest speed for 2 min
Line a measuring jug with a nut bag and pour the almond mixture into it
Gather the nut bag around the almond meal, twist the top of the bag to close, squeeze and press with clean hands to extract as much almond milk as possible
Store the almond milk in a sealed container in the fridge for about 3 days
Notes
Makes about 5-6 cups
The less water you use the creamier the milk
Leftover almond meal can be used in baked goods