Homemade Almond Milk
DIY almond milk for all the goodness you want, without anything you don’t. I like having some ready-made options from the store, but I also love making my own. Liquid nutrition is a great way to get in nutrients easily, and using this almond milk as the base for your smoothie, soup, sauce etc. will give you a delicious start. Are you a practitioner? Check out our all-in-one system to grow your business.
- 1 cup raw almonds soaked overnight in cool water (or 1-2 hours in very hot water)
- 5 cups filtered water less to thicken it, more to thin out
- ¼ tsp natural sea salt
- Optional: to sweeten it add 2 dates pitted
- Add your soaked almonds, water, salt and dates (if desired) to a high-speed blender (such as a Vita-Mixer). Blend until creamy and smooth, then run an extra 2 minutes to be sure it is well blended.
- Strain using a thin clean dish towel over a mixing bowl. Lay the towel over the mixing bowl, pour over the almond milk, carefully gather the corners and lift upwards. Then squeeze until all the liquid is extracted. Compost pulp (or save for baking).
- Transfer milk to a jar and refrigerate. It will keep for a few days. Shake well before drinking or using, as it tends to separate.