I’ve recently decided it’s bonkers to continue purchasing pre-made almond milk at the shop. With who knows what keeping it “fresh,” yet unrefrigerated for weeks on the shelf, and with plenty of raw almonds in my pantry, I’ve taken matters into my own hands. Enjoy!
Raw Almond Milk
1 cup raw almonds
3 cups filtered water + more for topping almonds
.5 teaspoon pink sea salt
.5 teaspoon vanilla extract (optional)
Place your raw almonds in a medium bowl and fill bowl with water to cover almonds. Leave on your countertop for up to 8 hours, or until almonds are soft and shell begins to peel off.
Strain out water and place almonds in high speed blender with remaining 3 cups of water, salt and vanilla. Blend on high for at least 2 minutes.
Using a nut milk bag on top of a large bowl, pour milk/ pulp mixture through bag in manageable increments and squeeze bag to separate milk from pulp. You’ll notice the milk will come through the bag while the pulp is left behind.
Definitely have a glass straight, use it in smoothies, over fruit, in muesli, etc.