Almond Milk

By Bailey1_

I use almond milk frequently in my recipes, especially when I am looking for something on the lighter side compared to coconut milk. I’ll be honest, I used to fall into the mindset that making it homemade was time consuming and defaulted to buying it at the store far too often. Until I actually get over it and make it, and then I’m reminded how simple it is and how much better it tastes!

Ingredients

• Ingredients:
• SERVES: 1 quart
• PREP TIME: 5 mins TOTAL TIME: 5 mins
• 1 cup raw almonds
• 8 cups filtered water, divided
• 1/4 teaspoon sea salt, divided
• 1 small date, pitted

Details

Servings 1
Adapted from againstallgrain.com

Preparation

Step 1

Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight.

Drain the nuts and rinse well. Transfer them to a blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and puree until smooth.
Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in the refrigerator for 5 days.