Almond Milk
Servings
1liter
Servings
1liter
Ingredients
Instructions
  1. Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
  2. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.
  3. Combine the almonds and water in a blender. Place the almonds in the blender and cover with 1 liter of water.
  4. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
  5. Strain the almonds with a cloth or a nut bag. Press all the almond milk from the almond meal. Gather the nut bag or cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible.
  6. Pour into bottles and fridge.