It is not as complicated as you think to make your own almond milk. It feels good to make this fresh elixir filled with great vitamins and minerals. It tastes even better!

Read this post to find the source of truly raw almonds.

Almond Milk - Unsweetened

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Servings	Prep Time
6 cups	10 minutes

Passive Time

18 hours

Servings Prep Time 6 cups 10 minutes

Passive Time 18 hours

Almond Milk - Unsweetened Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings Prep Time 6 cups 10 minutes Passive Time 18 hours Servings Prep Time 6 cups 10 minutes Passive Time 18 hours

Ingredients

• 2 cups raw almonds soaked for 18 hours
• pure clean water for soaking
• 6 cups pure clean water

Servings: cups

Units:MetricUS Imperial

Instructions

1. Soak the nuts for eighteen hours, draining, rinsing, and changing the water halfway through. Make sure you cover completely because they expand as they absorb water.

2. In a 1 to 3 ratio, add nuts and purified water to the blender. For example, 1 cup soaked nuts to 3 cups water.

3. Blend (high speed blender is preferred) thoroughly until almonds are fully incorporated into the liquid. Then, slowly pour the contents of the blender through the bag(such as cheesecloth) to filter out the pulp. Use hands to milk the bag. Slowly is recommended to avoid making a mess!

4. Store the milk in a glass container with tightly sealing lids. Nut milk will keep for about 2-3 days in the refrigerator.

5. The remaining pulp can be used to make desserts or savory cheese-like dips.

Recipe Notes

Note: For a thicker and richer texture, add less water.

Equipment: Blender, cheesecloth(cloth sprouting bag or nut milk bag work also), two 1 quart glass jars

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