How to Make Homemade Almond Milk
How to make pure and simple homemade almond milk with a blender. This recipe makes 1 quart of almond milk, which keeps for 3 - 4 days in the refrigerator.
Equipment
Ingredients
- 1 cup (145 g) whole raw unsalted almonds
- ½ teaspoon fine sea salt
- 1 tablespoon (15 ml) maple syrup optional
- 4 cups (1 l) filtered cold water
Instructions
- Put all ingredients in the container of a high-powered blender.
- Blend on high speed for 1 minute (much longer than that and you begin to heat the milk)
- Pour through a mesh nut bag or a few layers of cheesecloth. Gather the top of the bag or cloth in your hands and gently squeeze to extract all the liquid.
- Transfer to a clean container and refrigerate 3-4 days. Gently shake before using as the milk will separate.
Notes
- Omit the maple syrup for a naturally sugar-free almond milk.
- Instead of maple syrup, throw 2 or 3 pitted dates into the blender with all the ingredients for natural sweetener.
- Add a whole vanilla bean and blend for even more flavor, or 1 teaspoon pure vanilla extract.
- Save the leftover pulp and use it in pancake batter and cookie doughs for added protein and texture.
- Almond milk will naturally separate as it sits. Just give it a shake before using.
Nutrition
Serving: 1gCalories: 219kcalCarbohydrates: 11gProtein: 8gFat: 18gSaturated Fat: 1gSodium: 291mgPotassium: 263mgFiber: 4gSugar: 4gCalcium: 100mgIron: 1mg