Homemade Almond Milk

Skip the store bought non-dairy milks that are ladened with sugar, emulsifiers, and sometimes even canola or soybean oils and make your own homemade milk. Not only is it healthier, but it’s also budget friendly.

Yields 4-6 Servings | Total Time 10 Minutes + Soak Time

Ingredients

  • 1 cup raw almonds - soaked and peeled

  • 4 cups spring or filtered water

  • 1 tsp vanilla

  • Pinch sea salt

  • Optional: 1-2 medjool dates for added sweetness, if desired

Preparation

  1. After you have soaked your almonds overnight, peel off the skins and then add to a high-speed blender along with the rest of the ingredients.

  2. Blend until completely smooth and then strain through a nut milk.

  3. Transfer the milk into a jar and store in the fridge for up to 5 days.

  4. Save the pulp and add to anything from smoothies, to energy bites, to even baked goods. Store in the fridge for up to 5 days or the freezer for 6 months.

DIY, Drinks, Breakfast, VeganJason PabstComment