Homemade Almond Milk
Created by LindasBusyKitchen on April 9, 2014
- Servings: 2 cups
- Prep Time: 5m
- Cook Time: 0m
- Recipe #12398
Ingredients
- 1/2 cup almonds
- Water (enough water to cover almonds for soaking)
- 2 cups water
- Pinch of salt, optional
- Vanilla, to taste, optional
- Sweetener, to taste (your choice, optional
How to Make
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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.
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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.
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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).
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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.
Nutritional Facts
- 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