| Almond Milk |
Author: Jackie @ Blessings Overflowing
Ingredients
- 1 Cup Raw Almonds
- Water for Soaking Almonds
- 4 Cups Water
- ¼ tsp. Sea Salt
Instructions
- Place almonds in a bowl and cover with water.
- Allow almonds to soak for 12-24 hours.
- Drain and rinse almonds.
- Place soaked almonds in a blender.
- Add 4 cups fresh water and ¼ tsp. sea salt.
- Cover and blend on high for 2-3 minutes.
- Strain the almond milk through a fine mesh strainer or cheesecloth.
- Refrigerate in a covered jar or pitcher. The almond milk will last 3-4 days in the refrigerator.
- Shake before serving.
Notes
Save the almond pulp and use it in smoothies, or in gluten-free baking. To store the pulp before using, dry it out by placing it in a thin layer on a baking sheet and baking in the oven on the lowest setting for a few hours. You can also use a dehydrator.
To make sweetened almond milk add ½ teaspoon of vanilla and 1-2 tablespoons of honey before blending the milk. You can use stevia or a couple of pitted dates in place of the honey.
To make sweetened almond milk add ½ teaspoon of vanilla and 1-2 tablespoons of honey before blending the milk. You can use stevia or a couple of pitted dates in place of the honey.
Recipe by Blessings Overflowing at http://www.blessingsoverflowing.com/how-to-go-dairy-free-almond-milk-recipe/