Homemade Almond Milk
Recipe: #12398
April 09, 2014
Categories: Beverages, Non-Alcoholic, Almond, 5 Ingredients Or Less, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"You can make homemade Almond Milk for about half the price of store bought. If you’re used to store bought Almond Milk, this is going to taste different. Notice I didn’t say bad, I said different. You can sweeten this to taste, or leave it unsweetened. You can leave it unsweetened unless you have a specific use in mind. Some sweetening ideas include agave, yacon syrup, brown rice syrup, Stevia, whirled in the blender with dates, soak with raisins and then whirl in the blender. You can also flavor Almond Milk with a teaspoon of vanilla extract by soaking the almonds with a vanilla bean. Cooking with almond milk produces great results. Use it in nearly any recipe that calls for milk. PLEASE NOTE: The prep time DOES NOT include the time to soak the nuts overnight."
Original is 2 cups servings
Ingredients
Nutritional
- Serving Size: 1 (261 g)
- Calories 136.6
- Total Fat - 11.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 87.2 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 2.9 g
- Sugars - 0.9 g
- Protein - 5 g
- Calcium - 69.9 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place almonds in a quart mason jar and cover with several inches of water. Put the lid on the jar and soak at room temperature overnight.
Step 2
Rinse almonds well, then add to the 2 cups of water. Pour into a blender and mix on high for 2 minutes, or until desired consistency is reached.
Step 3
Pour almond milk through a fine mesh strainer lined with cheesecloth. Gently squeeze cheesecloth to remove any remaining liquid. (You can strain the milk or leave the nut meat in the milk, if you like).
Step 4
Refrigerate in mason jars for optimal freshness. It will stay fresh about the same amount of time as dairy milk, 7–10 days.
Tips
- Blender
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