It's a cinch to make Almond Milk at home - simply soak almonds in water overnight and drain them, then blitz them with cold water, strain, add a touch of flavor, and voila. Couldn't be easier.
Homemade Almond Milk
makes 4 cups
- 1 cup raw almonds that have been soaked in cold water for 8-48 hours and drained
- 4 cups cold water
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1 teaspoon agave nectar or honey (or more to taste)
- 1 tiny pinch of salt
- In a blender, place drained soaked almonds and 4 cups cold water; blitz for 60-90 seconds.
- Strain mixture in a sieve lined with several layers of cheesecloth; squeezing every bit of liquid you can out of the cheesecloth.
- To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt. Use right away or refrigerate for up to 5 days.
Note: you can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.