Almond Milk

Traditional Method (With Whole Almonds)

1. Soak: Place whole almonds in a bowl and cover with water. Soak for 8-12 hours or overnight for creamier milk.
2. Drain & Rinse: Drain the soaking water and rinse almonds thoroughly.
3. Blend: Add almonds and 4 cups of fresh filtered water to a high-speed blender. Blend for 1-2 minutes until smooth and milky.
4. Strain: Pour the mixture through a nut milk bag, cheesecloth, or fine-mesh strainer into a bowl. Squeeze well to extract as much liquid as possible.
5. Flavor (Optional): Blend the strained milk with sweetener, vanilla, and salt for extra flavor.
6. Store: Transfer to a sealed jar or bottle and refrigerate for up to 4 days. Shake before using.

No-Strain One-Minute Almond Milk (Slivered Almonds)

1. Blend: Add slivered almonds and filtered water to a high-speed blender. Blend on high for 30-60 seconds until smooth.
2. Optional Flavoring: Add sweetener, vanilla, and salt, then blend for another 5 seconds.
3. No Straining Needed! Pour directly into a jar or bottle and enjoy.
4. Store: Refrigerate and consume within 4 days. Shake before using.

Notes:

Soaking almonds overnight makes them easier to blend and gives the milk a creamier texture. Even a quick 1-hour soak makes a difference.

The leftover almond pulp can be dried and used in baking or energy balls.

Tips:

Blend on high for at least 60 seconds for the smoothest milk. Strain twice through the nut bag for the cleanest result.

Storage:

Keep refrigerated in a sealed jar for up to 4 days. Shake well before each use as natural separation occurs.

Swaps:

Almonds can be swapped for cashews (no straining needed), oats, or hemp seeds to make different plant milks.