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DIY Almond Milk

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5 from 1 review

  • Author: The Fresh 20
  • Total Time: 10 minutes
  • Yield: 4 cups 1x

Description

Smooth, creamy homemade almond milk

Ingredients

Units Scale
  • 2 cups raw almonds (soaked in water)
  • 1/4 teaspoon kosher salt
  • 4 cups filtered water

Instructions

  1. Place almonds in a 32 ounce mason jar and cover with water. Add salt. Soak overnight in fridge.
  2. Drain and rinse with cold water.
  3. Place almonds in high speed blender with 4 cups water.
  4. Blend on high for two to three minutes.
  5. Line a strainer with cheesecloth and place over large measuring bowl.
  6. Use a wooden spoon to press almond liquid through cheesecloth.
  7. Gather the cheesecloth into a ball and squeeze any remaining liquid into measuring bowl.
  8. Transfer milk into a airtight container (like a mason jar) and store in fridge for up to three days.

 

Notes

Can be stored in the fridge up to 3 days.

  • Prep Time: 10
  • Category: Nut Milk Recipes
  • Method: Blended
  • Cuisine: American

Nutrition

  • Serving Size: 2
  • Calories: 550
  • Sugar: 4g
  • Sodium: 306mg
  • Fat: 47.5g
  • Saturated Fat: 3.6g
  • Carbohydrates: 20.4g
  • Fiber: 11.9g
  • Protein: 20.1g
  • Cholesterol: 0mg

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