Almond Milk

Prepare your own fresh Almond Milk at home in just a few easy steps!

Ingredients:

• 1 Cup Raw, Organic Almonds
• 2 Cups Filtered or Spring Water

Supplies:

• Medium sized ceramic or glass bowl
• High powered blender like Vita-Mix or Blend-Tech
• Cheesecloth or other straining cloth; make sure the piece is large enough to span across the bowl with some extra fabric hanging off the edges. Or, you can use a nut milk bag if you have one.
• Large Mason jar with lid

Yields: 2 cups, simply double or triple the recipe for more milk

METHOD:

1. Soak almonds in filtered or spring water for at least eight hours or longer. It’s often easiest to soak it overnight and make the milk first thing the next morning. This works especially well if you are using the milk in your breakfast smoothie. Simply soak in a glass jar or in any other covered glass container.
2. Pour off the soaking water from the almonds.
3. Add 2 cups of filtered or spring water to a high speed blender and add the soaked almonds to that. The general ratio is 2:1. Two cups of water for 1 cup of nuts, 4 cups of water for 2 cups of nuts, etc.
4. Blend at high speed for one minute or until completely smooth.
5. Position the cheesecloth over the ceramic of glass bowl and push gently in the center of the cheesecloth to make a shallow divot. Otherwise, get your nut milk bag ready.
6. Pour the blended almond liquid from the blender through the cheesecloth or nut milk bag. If you’re using a cheesecloth, twist the top of the cheesecloth to tighten around the remaining almond material, twist tightly and squeeze the rest of the liquid out into the bowl. Or, twist the nut milk bag to squeeze all the milk out.
7. Pour the milk from the bowl into a large mason jar with lid and store in the refrigeration for up to 4 days. Best to use same day and that’s why it works well to make it fresh every morning and to place the nuts in water for soaking right before you get ready for bed.

TIPS: 

• The leftover dry almond meal in the cloth or bag can be used to make other recipes, such as raw vegan cake or pie crust.
• Add half a cup of frozen blueberries and 2 washed kale leaves back into your high speed blender, add your almond milk and blend again for a breakfast smoothie.