Rich and creamy, almond milk is full of healthy-fats, vitamin E, protein, calcium and much more. But it is best when made fresh. Homemade almond milk seems intimidating, but with a blender or food processor, it’s really quite simple. Also, the almond pulp can be easily strained with a fine mesh strainer or nut-milk bag. This milk is very creamy with a delicious, light flavor that goes wonderfully with any recipe, smoothie or cereal; it goes especially well with cookies. :)
- 1 cup whole, plain almonds (soaked in water the night before)
- 4 cups water (or less for a creamier milk)
- dash of salt
- optional 4 tbs. sugar
- Soak almonds in filtered water overnight. The next day, drain almonds and add to a blender along with four cups water. Blend on high for about a minute, then pour into a mesh strainer over a large bowl and set aside the pulp that is leftover. Blend the strained mixture again with extra ingredients added. Pour into a jar and serve chilled.
- For a sweet milk, you can add sugar with vanilla or cocoa powder.