Almond Milk
Recipe for homemade, from-scratch Almond Milk. Super silky and better than store-bought! Add sweeteners, cocoa powder, vanilla, cinnamon or whatever you feel like!
Servings 4 cups
Calories 184kcal
Ingredients
- 1 cup blanched almonds (you can use regular ones, but the milk won't be that white!)
- 4 cups water (use less if you want to make it thicker)
- 1 pinch salt
Instructions
- Soak the almonds over night. Drain and rinse the almonds.
- Put the almonds and the water in a high-speed blender and blend on high for a couple of minutes. At this point, you can add sweeteners, cocoa powder, ground vanilla, if you want!
- Take a bowl, put the strainer in the bowl and the nut milk bag in the strainer. Then pour the almond milk in the nut milk bag and press out excess liquid. (You can use the rest of the almonds for baking or for this amazing Baked Almond Feta).
- Then fill the milk into an airtight container and keep it in the fridge for up to 3-4 days.
Notes
For a sweetened version, add dates or maple syrup. I always use about 10 dates per 1 liter of milk.
Nutrition
Calories: 184kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 205mg | Fiber: 3g | Sugar: 1g | Calcium: 81mg | Iron: 1mg