PREP TIME : 10 minutes | TOTAL TIME : 10 minutes | Servings : 5 Cups
Plain Almond Milk
Ingredients _______________________________________
- 1 cup raw almonds
- 5 cups filtered water
- 1 pinch sea salt
Instructions _______________________________________
- soak raw almonds overnight in cool water or 1-2 hours in very hot water.
- Add your soaked almonds, water, salt to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dis
- h towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
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Vanilla Almond Milk
Ingredients _______________________________________
- 1 cup raw almonds
- 5 cups filtered water
- 1 pinch sea salt
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- soak raw almonds overnight in cool water or 1-2 hours in very hot water.
- Add your soaked almonds, water, salt, and Vanilla to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dis
- h towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
- 1 cup raw almonds
- 5 cups filtered water
- 1 pinch sea salt
- 2 whole dates
- 1/4 tsp cinnamon
Instructions _______________________________________
- soak raw almonds overnight in cool water or 1-2 hours in very hot water.
- Add your soaked almonds, water, salt, and dates to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dis
- h towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
Cocoa Almond Milk
Ingredients _______________________________________
- 1 cup raw almonds
- 5 cups filtered water
- 1 pinch sea salt
- 2 Tbsp cocoa powder
Instructions _______________________________________
- soak raw almonds overnight in cool water or 1-2 hours in very hot water.
- Add your soaked almonds, water, salt, and cocoa powder to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dis
- h towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
Berries Almond Milk
Ingredients _______________________________________
- 1 cup raw almonds
- 5 cups filtered water
- 1 pinch sea salt
- 1/2 cup berries
Instructions _______________________________________
- soak raw almonds overnight in cool water or 1-2 hours in very hot water.
- Add your soaked almonds, water, salt, and Berries to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dis
- h towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
