Making your own almond milk is a breeze. (Pun intended!) Just soak the almonds overnight, blend with water, strain with a cloth over a jar, and refrigerate.
Step Three: When the magic happens.
Step Four: Pour into a cheesecloth (or dishcloth in my case) and squeeeeze.
Step Five: Use reserved almond pulp to put in things!
Step Six: Pour into a cute jar, Pinterest it, and pretend you're a blogger :p
Homemade Almond Milk Recipe
Water for soaking
1 cup raw almonds (skin on or off, it’s your choice)
3 cups water
Sweetener of your choice (optional)
Cover the almonds with about an inch of water and soak overnight or up to two days. Drain and place in blender with 3 cups water (2 if you like it thicker) and sweetener if using. Blend for two minutes or until the mixture is white like milk. Pour over a bowl covered with a cheesecloth or thin dishcloth. Squeeze out all the milk from the pulp by holding the cloth tight around your hands. Pour into a container and enjoy! Can be stored up to two days in the fridge. (The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.)