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Flex your culinary skills. Make your own homemade almond milk. Homemade versions provide an added bonus since they don’t contain any additional thickeners, additives, or artificial ingredients.
Soak almonds in water for 4 hours (max 6 hours).
Strain and rinse almonds. Add soaked almonds and ½ cup water to the pitcher, cover with pitcher lid and PULSE to break up into a thick paste.
Select LOW and blend for one minute.
Add the remaining water and vanilla.
Select HIGH and blend for two minutes.
Strain liquid through a milk bag, fine mesh sieve or cheesecloth into a resealable glass container. The milk will keep fresh up to 3 days.
Keep the remaining paste as a nut flour to use for baking, if desired.
Recipe: Almond Milk
Serving in this recipe: 6
| Calories: 370 | |
| Total Fat: 31 g | 46.2% |
| Saturated Fat: 2 g | 10% |
| Cholesterol: 0 mg | 0% |
| Sodium: 4.9 mg | 0.2% |
| Total Carbs: 14 g | 4.7% |
| Dietary Fiber: 7 g | 31.9% |
| Sugar: 2 g | |
| Protein: 12 g | 24% |
| Vitamin A: 0% | Vitamin C: 0% |
| Calcium: 18.4% | Iron: 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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