Making homemade almond milk seemed so daunting before I finally bit the bullet and went for it, and I couldn't be happier about this decision. It literally takes me 7 minutes once the nuts are soaked over night. Most nut milks on shelves are loaded with non-beneficial additives and especially sugar when you don't buy the unsweetened varieties.
- 2 cups almonds soaked in filtered water overnight, and then drained
- 8 cups filtered water (or 4 cups water & 4 cups raw coconut water)
- sea salt to taste
- optional: vanilla extract, cinnamon, cacao, dates, stevia, etc.
Add almonds, liquid and sea salt into blender and blend for a couple minutes on high. Pour milk through nut milk bag over large bowl and squeeze to get all of it out! You can stop here or put milk back into blender and add any of the optional ingredients. Save the almond meal leftover in the nut milk bag in place of flour for baked goods or raw truffles. Store milk in sealed glass jars. Enjoy!