Homemade Almond Milk
Cost-effective, delicious, and easier than you think!
- 1 cup almonds
- 4-5 cups water
- 1/8 tsp sea salt
- 1/4 tsp vanilla *optional
Soak the almonds for 8 hours / overnight.
Drain and rinse the almonds.
Add to a blender with the fresh water, salt, and vanilla.
Blend on high for 2 minutes.
Pour through a nut milk bag over a large bowl. Squeeze all of the moisture out of the almond pulp.
Transfer the almond milk to a glass jar and store in the fridge for up to 5 days.
Save the pulp to make almond flour!
Spread out on a cookie sheet and bake at 200 degrees for about an hour. Then pulse in a food processor to break up the dried clumps.