Strawberry Almond Milk

By stancec44

Filtered water is preferred here for best flavor, but tap water can be used. You’ll need cheesecloth (or a nut-milk bag) for straining the milk.

Ingredients

• 1 cup raw almonds
• 3-1/4 cups water, preferably filtered, plus more for soaking (see headnote)
• 1 tablespoon maple syrup
• Pinch sea salt
• 15 to 20 fresh strawberries, rinsed, hulled and chopped (3 cups total)
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Place the almonds in a bowl. Add enough water to cover; let soak for at least 1 hour and preferably overnight.

Drain and rinse the almonds, then transfer them to a high-powered blender, along with the 31/4 cups of water, maple syrup, salt, chopped strawberries and vanilla extract. Blend until it is as smooth as possible.

Line a fine-mesh strainer with cheesecloth and place over a deep bowl or container. Working in batches, strain the mixture, pushing the milk and solids around to extract as much liquid as possible. Discard the solids each time.

Cover and refrigerate the strawberry almond milk until well chilled before serving. Keep leftovers refrigerated for 3 to 5 days.

Per serving (based on 6): 35 calories, 0 protein, 7 g carbohydrates, 1 g fat, 0 g saturated fat, 0 cholesterol, 45 mg sodium, 0 dietary fiber, 4 g sugar