diy almond milk
Serves: 2 cups
 
Ingredients
  • 1 cup raw almonds, preferably organic
  • 2 cups water, plus more for soaking
  • Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Instructions
  1. Place the almonds in a jar, cover with about an inch of water and put the lid on. The almonds will plump as they absorb water. Let stand on the counter for up to 2 days. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy.
  3. Place the almonds in the blender with a pinch of salt and cover with 2 cups of fresh water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes or until creamy. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
  5. Line the strainer with cheese cloth and strain the almond milk into a clean jar making sure to press all the almond milk from the almond meal. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
  6. Taste the almond milk and add sweetener to taste if desired.
  7. Store the almond milk in sealed containers in the fridge for up to two days.
Recipe Notes:
  1. Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.
Recipe by Bistro OneSix at https://bistroonesix.com/diy-almond-milk/