Almond Milk
Creamy, 3 ingredient homemade almond milk. I always thought that making almond milk would be an overwhelming process, but it's actually really simple!
Servings: 5 Servings
Calories: 166kcal
Instructions
- Soak almonds overnight in 2 cups water and salt. (Alternatively, soak in hot water for 1-2 hours.) Drain and rinse almonds.
- Add almonds and water to a high-speed blender. (If you don't have a blender, a food processor can work well too.) Blend on high for roughly 60 seconds until well mixed and smooth.
- Strain creamy goodness through a nut milk bag or cheesecloth and squeeze to ensure all milk is drained into a nice sealable glass container.
- Serve in your favorite glass or use in a tasty recipe.
Video
Notes
Is making your own almond milk healthier?
Yes, homemade almond milk is healthier as it doesn’t contain preservatives, and you can control how sweet you make it.
Why do you soak almonds before making milk?
Soaking almonds helps to soften them. This makes them easier to blend and makes the nut milk creamier.
Storage Tips
Store your homemade almond milk in a glass airtight container in the refrigerator for up to 4-5 days. For extended storage, freeze the milk in ice cube trays and use it in smoothies or iced coffee.
Please read the blog post above for more helpful tips, tricks, and topping suggestions!
Nutrition
Calories: 166kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Sodium: 10mg | Potassium: 210mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.3IU | Calcium: 83mg | Iron: 1mg
