Almond Milk
This easy 2-ingredient almond milk recipe can be used for smoothies, oatmeal, Golden Milk Latte, or anything else that calls for almond milk.
Servings: 6
Calories: 138kcal
Equipment
Ingredients
- 1 cup raw unsalted almonds soaked overnight
- 3 cups filtered water
Instructions
- Soak almonds in water to cover overnight (or for 8–12 hours). Make sure nuts are completely covered with water.
- Drain and rinse the almonds and place them into a high-powered blender with filtered water (and any other optional ingredients). Blend until smooth and creamy.
- Line a large measuring cup or mixing bowl with your nut milk bag. After blending, carefully pour almond milk into the nut bag.
- Pull the drawstring to strain out the solids or pulp from the almond milk. With clean hands, you can carefully squeeze the bag from the top and work your way down to get all of the goodness out.
Notes
- Use a high-speed blender for the smoothest consistency.
- For richer milk, use only 2½ cups of water.
- Store in a glass bottle or jar for freshness and easy shaking. Keep in the fridge for up to 4 days.
- Want it warm? Heat gently on the stove for a cozy almond latte base.
- Turn almond pulp into almond meal or use it in our Oat Groats with Blueberries or in our Apple Cinnamon Muffins.
Nutrition
Calories: 138kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 68mg | Iron: 1mg
