Homemade almond milk is a great plant-based alternative to cow’s milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.
A splash of vanilla or almond extractoptional for flavoring
Instructions
Place almonds in container and cover with water. Cover and refrigerate for 12-24 hours. Strain off soaking water. Pour soaked almonds and 5 cups fresh filtered water into a high-speed blender with a tight fitting lid and process for 30-60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.
Notes
To sweeten or not? I do not sweeten my almond milk. If you choose to, try a teaspoon or two of raw agave syrup, brown rice syrup or liquid stevia. You can always use raw dates. Another option for flavoring, try a drop or two of essential oil such as lavender or citrus. It is surprisingly delicious!