Place almonds in a bowl and fill with enough water to cover. Soak overnight. (This will make your almond milk creamier!)
Drain and rinse the almonds.
Place almonds and 3 cups purified water into a commercial blender and secure lid.
Blend for 2 minutes or until desired consistency is reached. (Dates or figs may be blended with the almonds to add sweetness if desired.)
Strain out leftover almond meal using a cheesecloth. A nut milk bag is even more convenient!
Enjoy! (Milk will last in the fridge for up to five days.)
Tip: Save the leftover almond meal and dehydrate in your oven. This can be used as a flour replacement in baked goods.
Almond milk is a perfect replacement for those who are lactose intolerant or have a dairy sensitivity. Making your own is less expensive than store-bought varieties and is free of common additives or thickeners like carrageenan.
Almonds are a great source of vitamin E, which is an antioxidant that contributes to beautiful, younger looking skin. Calcium, magnesium and potassium are also abundant in almonds making this one All-Star ingredient for bone health!
Have you ever tried making your own?
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