Homemade Almond Milk
Servings Prep Time
4cups 10minutes
Servings Prep Time
4cups 10minutes
  1. Soak almonds for at least 12 hours in pure water with the sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds
  2. Rinse the almonds well and place them in a blender/food processor
  3. Add water until it reaches the 5 cup mark. Use less water for a creamier almond milk.
  4. Blend several minutes until smooth and creamy
  5. Strain mixture into large bowl through a nut-milk bag. After most of the milk has strained, “milk” the bag to collect the remaining milk
  6. Transfer your almond milk to an airtight glass container and refrigerate for up to 5 days.
Optional Step:
  1. Spread the almond meal on a cookie sheet and bake at approximately 80°C for 3 hours. Move it around to break up the clumps about half way through. After the almond meal has cooled, pulse it in your blender to bring it back to a flour texture. You now have almond meal for future cooking. Store in the freezer.