Homemade nut milk can be every bit as creamy, sweet, and delicious as dairy milk. It is extremely versatile, lasts in the refrigerator for 5-7 days (depends on how often you open the fridge on a daily basis), and can be used in puddings, smoothies and desserts.
1-2CupsFiltered WaterAdd more or less as per your preferred consistency
Instructions
Soak almonds in filtered water and leave overnight or about 8-12 hours
Drain the water, transfer almonds to a high speed blender like a Vitamix. I don't blanch the almonds because the blender does an excellent job, but that's an option for you.
Add 1 cup filtered water (you can add more or less depending on how you like the consistency) and blend on high for 2-3 minutes
The almond milk should get smooth and creamy (it will also froth beautifully!)
If you wish, strain the frothy mixture through a cheesecloth, fine-mesh strainer or nut-milk bag and use the leftover pulp for smoothies or for baking. I leave the pulp in my milk. Pour the almond milk into a glass bottle.
Store it in the fridge for up to 3-5 days. Use it in baking, beverages, smoothies, cereals or simply drink it plain with a sweetener.
Notes
*Use organic ingredients wherever possibleYou can use this almond milk as the base for several smoothies or puddings, or just drink it by itself with a dash of cinnamon powder and maple syrup. Homemade almond milk will typically keep fresh in the fridge for 3-5 days. Give it a stir before drinking.