Almond Milk
Author: Jackie @ Blessings Overflowing
  • 1 Cup Raw Almonds
  • Water for Soaking Almonds
  • 4 Cups Water
  • ¼ tsp. Sea Salt
  1. Place almonds in a bowl and cover with water.
  2. Allow almonds to soak for 12-24 hours.
  3. Drain and rinse almonds.
  4. Place soaked almonds in a blender.
  5. Add 4 cups fresh water and ¼ tsp. sea salt.
  6. Cover and blend on high for 2-3 minutes.
  7. Strain the almond milk through a fine mesh strainer or cheesecloth.
  8. Refrigerate in a covered jar or pitcher. The almond milk will last 3-4 days in the refrigerator.
  9. Shake before serving.
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.
Recipe by Blessings Overflowing at