Almond Milk
Making almond milk at home is simple and rewarding, especially when using local almonds. This recipe creates fresh, creamy almond milk that’s perfect for drinking, cooking, or even making sorbet.
Ingredients
- 1 cup almonds, raw
- Water
- Dates, optional
- Honey, optional
Instructions
- Place the almonds in a deep bowl with enough water to cover by about an inch. Let soak for 1 to 2 days.
- Drain and rinse the almonds and then place in a blender or food processer with 2 cups of water. Add 1 or 2 pitted dates if you want a little more sweetness. Blend and pulse until very fine and the water is milky.
- Line a strainer with cheesecloth and set over a large bowl with a spout or a measuring cup. Then pour the mixture into the strainer and twist the cheesecloth, squeezing out every last bit of almond milk. You can also add a little honey to taste. Refrigerate and use within a day or two.
Nutrition
Calories: 414kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 524mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1IU | Calcium: 192mg | Iron: 3mg