Homemade Almond Milk
Servings 4 .5 cups
Calories 137kcal
Ingredients
- 1 cup soaked drained and rinsed almonds
- 4.5 cups filtered water
- pinch of sea salt
- 2 pitted dates OR 1 tablespoon maple syrup optional
- 1 teaspoon vanilla extract optional
Instructions
- Place almonds in a bowl and add enough water to cover. Let soak overnight.
- Drain and rinse the soaked almonds the following morning when you're ready to make the milk.
- Add the almonds, filtered water and sea salt to the and blend until smooth. About 2 minutes.
- Place the nut milk bag in a clean bowl and pour the blended mixture into the bag.
- Squeeze the heck out of it until all the liquid is extracted. Discard the leftover almond pulp.
- Transfer the liquid to an air tight container and store in the fridge.
Notes
Almond milk tastes best when it's fresh but it will store for about 5 days in the fridge. It's normal for almond milk to separate so be sure to shake it before use.
Nutrition
Serving: 4g | Calories: 137kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Sodium: 67mg | Fiber: 3g | Sugar: 1g