Almond Milk
Homemade almond milk that's delicious, customizable, easy to make, and doesn't separate. Watch the video below to see how quickly it comes together!
Servings: 8 (1/2-cup servings)
Calories: 54kcal
Ingredients
Classic Almond Milk
- 1 cup almonds soaked*
- 4 cups water
- 1 tsp. sunflower lecithin liquid or powdered (optional)
Instant Almond Milk
- 1/4 cup almond butter
- 3 cups water
Instructions
- Blend the ingredients. Add the soaked almonds, water, and lecithin (optional) to a high-speed blender and blend on high until all the almonds have broken down and the mixture becomes frothy.
- Strain the almonds. At this stage, the almond milk will look creamy, but it will still have little almond pieces inside it. So, set a nut milk bag over a large bowl (I prefer a large measuring cup with a spout to prevent spilling when transferring the milk later on) and pour the milk in. Bring the top of the bag together and use your hands to press and squeeze out as much liquid as possible. All you should have left is nearly a dried ball of almond meal.
- Store. Leftover almond milk keeps well in an airtight container in the refrigerator for up to 5 days. For longer-term storage, freeze in an airtight container for up to 3 months.
Video
Notes
*Add the almonds to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the almonds and neutralize enzyme inhibitors in the nuts.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations. Nutrition information is calculated without optional ingredients.
Nutrition
Serving: 1of 8 | Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3.2g | Fiber: 1.1g | Sugar: 0.3g