Vanilla Almond Milk
This homemade vanilla almond milk is so much better tasting than the watered-down stuff that costs an arm and a leg at the store!
Servings: 3 cups
Ingredients
- 1 cup raw almonds
- 2½ cups water plus extra for soaking the almonds
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Rinse and drain the almonds. Transfer the almonds to a large pitcher or mason jar and add at least twice the volume of water (use filtered water if your tap water is icky).
- Cover with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours).
- When the almonds are ready, dump them in a colander and rinse well with several changes of water.
- Add the almonds, 2½ cups of water, vanilla, and salt to a high powered blender. Blitz on high until the almonds are pulverized.
- Grab a nut milk bag and place it in a pitcher or large measuring cup. Pour in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom.
- Transfer the strained milk into a spill-proof bottle and store in the fridge for up to 4 days.
Nutrition
Calories: 278kcal | Carbohydrates: 11g | Protein: 10g | Fat: 24g | Fiber: 6g