Fresh raw almond milk is delicious, healthy, unprocessed, and economical. And if you are dairy-free, almond milk is a low-glycemic alternative to rice milk. It is always a better choice over endocrine-disrupting soy milk. It’s easy and fun to make!
Ingredients & Equipment
- 1 Cup raw almonds
- 1/4 tsp Celtic Sea Salt
- 4 Cups filtered water (+ more for soaking nuts)
- Grade A Dark Amber maple syrup & organic vanilla extract (optional)
- Cheese cloth or nut milk bag
- Glass Mason jar or storage container
- High speed blender or food processor
- Place raw almonds in a bowl and cover with filtered water and sea salt; soak for 8-12 hours. This important step decreases phytic acid and enzyme inhibitors.
- Drain water from almonds and rinse thoroughly.
- Place almonds in a food processor or high speed blender along with 4 cups of filtered water.
- Blend nuts and water until smooth.
- Pour liquid into a large bowl through a clean cheese cloth, paint strainer bag, or “nut milk bag” (available at most health food stores or via amazon.com).
- Gently squeeze the pulp that is in the bag to wring out the remaining almond milk.
- Serve immediately or keep refrigerated for up to 5 days in a glass container.
- Add a splash of Grade B maple syrup & a bit of vanilla extract if desired.
Use in tea, coffee, smoothies or just as a delicious drink!