Ingredients
Equipment
Method
- Add the pre-soaked and rinsed almonds to your blender along with your filtered water and any optional add-ins.
- Blend on low for about 10 seconds and then gradually switch to high for a good 30 seconds or more until your almonds are fully pulverized and you have a creamy milk.
- Strain the milk using a fine mesh strainer, nut bag, or flour towel over a glass bowl or 4 cup Pyrex. See each method below. Discard the almond pulp.
- Store milk in a glass covered jar or container of your choice in the refrigerator. It tastes best fresh and used within 3 days, but it will keep for 5 days. Shake it a bit as you use it as milk separates.
Strainer Method: Holding your strainer over a bowl with one hand, slowly pour the blender over the strainer with the other. Once there is too much almond pulp blocking the drainage, put down the blender and use a spoon to push the pulp away from the center allowing more milk to drain. Pour in the remaining contents of the blender, repeating the spoon process when needed. Depending on your strainer/bowl, you may be able to rest the strainer right on top of the bowl.
Flour Towel Method: Lay a large thin flour towel over a mixing bowl. Pour the blender contents over the towel in the center of the bowl. Gather the 4 corners upwards and carefully squeeze the milk out from the bottom.
Nut Bag Method: Pour the blender contents inside the bag over a glass bowl and gently squeeze the milk out.
Video
Notes
Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe