- Cooking Time: n/a
- Servings: 3
- Preparation Time: 20 min + overnight soak
BackstoryThis is so easy to make. After reading all the cartons of nut milks on the shelves, I decided to try making my own. A lot of the store bought ones still contain sugar & a lot also contain carrageenan. Carrageenan, according to Joanne Tobacman, MD, associate professor of clinical medicine at the Universityof Illinois School of Medicine at Chicago, "the food ingredient irritates by activating an immune response that dials up inflammation". So, if you have some time, try this super healthy clean way to make nut milk at home. You could try cashews too! Go nutty & try many nuts!
- 2 cups filtered water for soaking
- 1 cup raw almonds
- 2 more cups filtered water
- 1 teaspoon vanilla extract (optional)
- 1 nut bag or very fine strainer
- *if you want a larger batch the ratio of nut:water is 1:2
- *also try coconut water as your blending liquid - yummy!
- Place almonds & 2 cups water in a container & soak overnight in fridge.
- Drain off water.
- Place almonds & new water in a food processor or high speed blender.
- Blend, blend, blend until the nuts are broken down & you have a milky liquid.
- Strain through nut bag & squeeze all the liquid out into your container.
- Add vanilla extract if you like
- The leftover almond meal can be dried & used in baking for texture, flavor, & nutrients.
- ** some people use the nut milk unstrained too!
- **use less water when blending for thicker liquid