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