Homemade Almond Milk
Homemade almond milk was a game-changer for me! It tastes SO much better than the stuff at the stores and it is free of preservatives. Hope you enjoy!
Homemade Almond Milk
Prep time
Cook time
Total time
Author: Rachel Dollard
Serves: 2-3 servings
Ingredients
- 1 cup raw almonds
- 4 cups water
- 1 teaspoon vanilla
Instructions
- Soak almonds in 2 cups of water overnight, or for about 6 hours.
- Drain and rinse almonds.
- Place almonds and fresh 2 cups of water in a blender and blend until almonds are finely chopped.
- Place a strainer on top of a bowl and pour almond/water mixture into the strainer. Let all the liquid strain into the bowl. You may need to gently press almond bits with the back of a spoon to get all the liquid out.
- Take the liquid and place back in the blender. Add vanilla and any other flavors or sweeteners you desire. I don't add sweetener because I usually just use the milk on granola or in a smoothie. But you can sweeten with maple syrup or honey, if desired. Gently blend until evenly mixed.
- Voila, almond milk!
- Store in a glass container in the fridge for 3-4 days.
- If you like, save the almond bits from the strainer and dehydrate them. I use a Nesco Dehydrator and set at 105 degrees Fahrenheit for a few hours, or until the pieces are fully dry. Grind the dry almond bits with a mortar and pestle (or a food processor) and you have almond meal! This is great for gluten-free baking, adding into granola, or sprinkling in smoothies.
