How To Make Homemade Almond Milk
Plant-Based | Raw | Gluten-Free | Vegan | Dairy-Free | Soy-Free | Oil-Free | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant
Servings: 8 servings
Calories: 103kcal
Equipment
Ingredients
- 4 cups filtered/purified water
- 1 cup organic raw unpasteurized almonds
Instructions
Prepare the almonds:
- Soak the almonds overnight in a medium mixing bowl with enough filtered/purified water to cover about 3 inches above the almonds (they will absorb some water) and add a generous pinch of Himalayan pink salt.
- In the morning, rinse the almonds in filtered/purified water and drain.
Prepare the milk:
- Add 4 cups of filtered/purified water and 1 cup soaked almonds to a Vitamix and blend for 1-2 minutes, or until completely blended.
- Put the nut milk bag over a medium mixing bowl (or large glass mason jar) and pour the milk through the nut milk bag.
- Remove the nut milk bag (which will be full of milk pulp) from the bowl (or jar) and with clean hands, wring the remaining milk from the nut milk bag into the bowl (or jar).
- If you were using a bowl, transfer the milk to an air-tight BPA-free container. If you were using a glass mason jar, cover it with the jar lid.
- Store in the refrigerator up to 2 days.
- Stir before using because the contents will separate.
- Use in any recipe that calls for unsweetened almond or unsweetened non-dairy milk.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (4) cups or (8) servings. Nutritional information is for ½ cup which is (1) serving.
The recipe and photographs for "How To Make Homemade Almond Milk" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
The recipe and photographs for "How To Make Homemade Almond Milk" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.Nutrition
Serving: 1svg | Calories: 103kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Sodium: 6mg | Fiber: 2g | Sugar: 1g | Calcium: 52mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
