Simple Homemade Almond Milk
Simple + quick homemade almond milk recipe that is vegan-friendly!
Servings: 4 servings
Nut milk bag
- 1 cup organic almonds, raw pre-soaked overnight
- 3 cups filtered water
- 1/2 tsp date syrup
- 1/8 tsp salt
Rinse your pre-soaked almonds, and drain.
Add your almonds, water, date syrup, and salt to a high-speed blender.
Blend 1-2 minutes on high.
Pour mixture into a nut milk bag and squeeze, or strain througha fine-mesh sieve or strainer.
Pour almond milk into an airtight, glass container and store in the refrigerator for up to 5-7 days.
- Experiment with different almond milk flavors by adding vanilla extract, cinnamon, and even cacao powder for a chocolatey take!
- Be sure to shake the bottle before each use, as natural separation will occur.
- If the natural separation in the almond milk throws you off, simply add 1 tsp. sunflower lecithin to your recipe. Since water and fats don't naturally bind together, this supplement emulsifies the fat between the almonds and the water and prevents separation.