Servings: 1 quart
- High Speed Blender
- Nut Milk bag for straining (optional)
- Glass Container for Refrigerator
- 1 C raw organic almonds
- 4 C filtered water or just enough to fill your blender container
- 1 pinch sea salt (optional)
- Rinse the almonds well in regular tap water. (Soak them if time allows. But be sure to use good quality filtered water to soak them.) Drain the almonds and discard the water you soaked them in. Rinse again.
- Place the almonds in a blender container and fill it with filtered water. Add a pinch of salt.
- Blend on high for 30-45 seconds or on your "Liquefy" setting if your blender has automatic settings.
- If you have a nutmilk bag, strain the Almond Milk through it into your glass container retaining the pulp inside the bag. Otherwise, simply pour the Almond Milk into your glass container.
- You can drink your fresh Almond Milk right away or refrigerate it for later. WE tend to like it really cold, so we refrigerate it for about an hour before we drink it.
- VARIATIONS: You can change the almond-to-water ratio as your taste dictates. More almonds yield a thicker milk, fewer almonds a thinner milk. You also can add vanilla or cacao and a bit of sweetener such as Monk Fruit powder. You can even blend in some of your favorite fresh fruit like strawberries or bananas.
- Fresh organic Almond Milk usually keeps 2-3 days. Expect minimal separation. You may need to stir before drinking or adding to a recipe for best taste and consistency.
- If you want to double-dip by making Almond Flour from the leftover pulp, be sure to take the pulp out of the nutmilk bag right away. You can start the flour process as soon as you finish making the milk. Or you can store the leftover pulp in a glass jar in the fridge to make the flour later. The pulp will easily keep for 2-3 days before you need to dry it. Be sure to check out Mimi's quick and easy recipe for Almost-Free Almond Flour.
Tried this recipe?Let us know how it was!