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Prep time: 5 min
Cook time: 5 min
Servings 5
DIY almond milk lasts 4-5 days
Make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars (make sure the jars aren’t too cold when you do this or they may crack). Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.
Ingredients
1 cup raw almond soaked overnight in cool water
5 cups filtered water less to thicken, more to thin
1 pinch sea salt
1 tsp vanilla extract
Directions
Add your soaked almonds, water, salt, and any additional add-ins (optional) 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. 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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