Homemade Almond Milk
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
Instructions
  1. Place almonds in a container and cover with water 1 inch above almonds and place in the fridge to soak overnight up to 12 hours
  2. Remove almonds from the fridge and strain water out
  3. Working in 2 batches, add half the soaked almonds and 2 cups of filtered water to a blender and blend on high for 5 minutes
  4. Strain almond mixture through a milk nut bag or cheesecloth to separate almond pulp from milk. Don't be afraid to squeeze out as much milk as possible with your hands.
  5. Transfer milk to a pitcher or other container, add vanilla and sea salt and mix well.
  6. Almond milk will keep for 5-6 days in the refrigerator.
  7. Remove almond pulp from cheesecloth and spread out on an aluminum foil lined sheet pan. Place pan in the oven at the lowest setting to dry out almond pulp making sure to stir occasionally.
  8. Once almond pulp has been dried, remove from oven and place in an airtight container. You now have about 2 cups of almond flour!
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/homemade-almond-milk/