Homemade Almond Milk
Blending your own almond milk at home takes just minutes, and the result is smooth, clean, and way better than store-bought.
Servings: 8
Equipment
- blender
- nut milk bag for straining
Ingredients
- 1 cup raw almonds, heaped
- 4 cups water
Instructions
- Cover the almonds with water and soak overnight. This helps in digestion and absorption of their nutrients.
- Drain the almonds and add them to your blender or food processor. Blend until the almonds are finely pulverized, stopping to scrape down the sides of the blender if necessary.
- Once the almonds are finely processed, add 4 cups of cold water and process until well combined.
- Drain the milk through a nut milk bag, jelly bag, or several layers of cheesecloth lining a fine mesh strainer. Be sure to squeeze every last drop of the wonderful nut milk out.
- Pour the almond milk into a clean container and store, covered, in the fridge. It will keep for a week. And be sure to give it a shake or a stir before drinking.
Nutrition
Serving: 0.5 cup · Calories: 103 kcal · Carbohydrates: 4 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.003 g · Sodium: 6 mg · Potassium: 131 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 0.2 IU · Calcium: 52 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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