Ingredients
- 1 cup almonds
- 4 cups water
- pinch sea salt (optional)
- 1 tbsp maple syrup, dates, or any other sweetener (optional)
- 1 tsp vanilla powder (optional)
Instructions
- Start by soaking the almonds preferably the night before for 8-12 hours.
- The next morning, drain the nuts and rinse them well.
- OPTIONAL: Remove the skin from the nuts using your fingers. Gently squeeze them and the skin should slide right off. If it doesn't they most likely aren't raw or you haven't soaked them long enough. I find it's best to do this with the nuts immersed in water.
- Transfer the almonds in a high-speed blender, add the water, and blend on high for 1-5 minutes until creamy.
- Strain the milk into a bowl using a nut milk bag. You can save the dry pulp for baking, smoothies, or oatmeal.
- Transfer the milk into a glass bottle and keep in the fridge for 3-4 days.
Notes
- Taking the skin off the almonds is totally optional but recommended. I like to do it because I find the milk has milder taste when you remove the skin and it also helps you find if there are any spoiled nuts. Take out any almonds that aren't creamy white and are a weird greenish/brown color instead.
- You can sweeten the milk or add any superfood powders you like such as cacao to make chocolate milk. I like to keep mine plain in case I want to use it in savory dishes.
- The blending part can take anywhere from 1-5 minutes depending on the strength of your blender. For me, it was a little over 1 minute.
- If you don't have a nut milk bag you can use a fine strainer (though I haven't tried this) however, you won't get as smooth texture as you would get with a nut milk bag.