Ingredients

The following ingredients have 4 Servings
  • 1 cup raw almonds (organic if possible)
  • 3 cups water
  • 1 tsp lemon (juice)
  • pinch sea salt
  • 1-2 tsp maple syrup (optional)
  • 1 tsp vanilla extract

Instruction

  • Place 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and completely cover almonds with filtered water. Soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.
  • Pour the soaked almonds into a sieve. Drain and rinse well. Place almonds in blender with 3 cups water.
  • Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.
  • Set a sieve on top of a bowl with a cheese cloth over the sieve. Pour the almond milk through the cheesecloth + sieve into the bowl, catching as much liquid as possible. Squeeze the cheesecloth tightly to allow the liquid to completely seep through into the container.
  • Mix in sea salt, maple syrup, and vanilla extract (if adding) to the separated milk.
  • Transfer the milk to a quart size jar or glass bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed within the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.