Once you try homemade almond milk, the pre-made stuff will never taste the same. This version is creamy, naturally sweet, and has a clean almond flavor that cartons just cannot replicate. It takes a little planning since the almonds need to soak, but the actual work is about five minutes.
Ingredients
- 1 cup California almonds (raw)
- 4 cups filtered water
- 1/2 tsp vanilla extract
- Pinch of Redmond Real Salt
- 1 tbsp Duck River honey or sweetener of choice (optional)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Soak the almonds in water overnight, or for at least 8 hours. Drain and rinse well.
- Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Blend on high for 1 to 2 minutes until very smooth.
- Strain through a nut milk bag or fine cheesecloth into a pitcher, squeezing to extract as much liquid as possible.
- Stir in the vanilla extract, salt, and sweetener if using. Refrigerate and shake before each use.
Notes
- Homemade almond milk keeps in the fridge for 4 to 5 days. It will separate naturally, so just give it a shake.
- Save the leftover almond pulp. You can dry it out in a low oven and use it as almond flour in baking.
- For chocolate almond milk, blend in 1 tablespoon of cacao powder and an extra tablespoon of sweetener.
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