How to Make Almond Milk
Servings: 4 cups
Calories: 112kcal
Homemade Almond Milk tastes SO MUCH BETTER better than store-bought! Check out the genius way to use leftover almond pulp below to help avoid food waste, too.
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Ingredients
- 1 cup almonds (not salted)
- 4 cups water
Instructions
- Optional Step: To soak the almonds before blending, cover them with 2 cups of water in a large bowl or jar, and let them soak for 4 to 6 hours. (This step may help with blending later if you don't have a powerful blender.) Drain the almonds through a fine mesh strainer before moving on to the next step.
- Add the almonds and 4 cups of fresh water to a blender. Secure the lid and blend on high-speed for at least 60 seconds, until no pieces of almonds are visible and the mixture looks creamy.
- Pour the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the milk. You can save the remaining almond pulp for another recipe (see the full post for ideas) or discard. If you would like to flavor the almond milk with vanilla or chocolate flavorings, this is the time to whisk in any additions.
- Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
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Notes
Nutrition information is for roughly 1 cup of almond milk, but keep in mind that the nutrition calculator is just an estimate. It doesn't remove the fiber from straining, and it's hard to estimate how much of the natural fat stays with the almond pulp, or is extracted into the almond milk.
Almond Pulp Recipe: Use the leftover pulp from making almond milk to immediately make a batch of Almond Pulp Hummus. No drying of the pulp is required!
Flavor Note: See the full post above for vanilla or chocolate flavor variations.
Nutrition
Calories: 112kcal | Carbohydrates: 4.2g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 252mg | Fiber: 4g | Sugar: 1g | Calcium: 102mg | Iron: 1.3mg