Like most things, homemade almond milk tastes exponentially better than store bought almond milk. Almonds are one of the only alkaline nuts, and an excellent source of vitamin E. They also have some protein so they make an excellent snack. I make this almond milk once a week and use it over cereal, in smoothies, and pretty much wherever milk is called for in recipes.
- 1 cup raw almonds, soaked 4 hours or more
- 4 cups filtered water
- 1/4 cup agave or honey (optional)
- 1 tablespoon lecithin (optional)
- Pinch of sea salt
- A drop of natural almond or vanilla extract (optional)
Step by Step Instructions
Step 1: Soak almonds for 4 hours or overnight.
Step 2: Rinse the almonds and measure 1 cup to 4 cups of water in your Vitamix or other high speed blender. I normally make 2-3 batches at a time.
Step 3: Blend at high speed for 30 seconds.
Step 4: Strain the milk through a nut bag, or jelly bag, to discard the almond flour. The flour could be dried and used in other recipes...or I feed it to my chickens or into the compost.
Step 5: Rinse the blender and add the strained milk plus any flavorings like honey, vanilla, etc to taste.
I've found it stays good for a week in the refrigerator but mine is usually gone by then. Enjoy!