Ingredients
1 cup raw almonds, soaked for at least 2–3 hours or overnight
4 cups cold filtered water
Optional flavorings:
1 teaspoon vanilla extract
1 tablespoon maple syrup or honey
Instructions
- Soak the almonds: Place raw almonds in a bowl and cover with water. Let them soak overnight or at least 2–3 hours. Drain and rinse thoroughly.
- Blend: Add soaked almonds to a high-speed blender with 4 cups of cold filtered water. Add optional vanilla extract or sweetener if desired. Blend on high for 2–3 minutes until smooth and creamy.
- Strain: Position a nut milk bag or a fine cloth over a large bowl. Pour the almond mixture into the bag and gently squeeze to extract the milk. The remaining almond pulp can be used in baking, smoothies, or oatmeal.
- Serve or store: Pour almond milk into cups to enjoy immediately, or transfer to bottles or jars and store in the refrigerator for up to 3 days.
Notes
- You can swap almonds for other nuts or seeds like cashews, oats, or hemp hearts.
- Sweeteners can be adjusted to taste. Try maple syrup, honey, or monk fruit sweetener.
- If you don’t have a nut milk bag, a fine mesh sieve works well.
- Leftover almond pulp is perfect for cookies, muffins, energy bars, or adding to oatmeal for extra fiber and protein.
- Serving size is 1 cup.
- Prep Time: 3 hrs
- Cook Time: 8 min