Creamy Almond Milk

Recipe Description:

This recipe allows you to make regular almond milk or creamy almond milk. Both are delicious and dairy free for those of us who have allergies. It’s as simple as soaking, blending, and straining the nuts to make this milk.

Prep Time: 10 Minutes

Cook Time: n/a

Servings: 1 quart or 1.5 quart

Difficulty: Easy

Recipe Ingredients:

1 tsp sea salt

1 cup raw almonds (or other nuts/seeds)

warm filtered water (for soaking)

4 cups filtered water (for blending)

1 can full fat, organic coconut milk (for the creamy option)

Recipe Instructions:

In a large dish add the nuts, salt, and pour warm filtered water over them until the nuts are covered. Stir to mix in the salt. Let the nuts soak for at least 7 hours.

Discard the soaking water then rinse and drain the nuts. Place the nuts into a blender along with 4 cups of filtered water. Blend for about 1 minute.

Pour the mixture through a nut milk bag into a bowl or pitcher. Gently squeeze the nut milk bag to extract the milk from the pulp. The pulp can be dehydrated into a nut flour. At this point there will be about 1 quart of milk which can now be stored in the fridge.

For an extra creamy milk blend or whisk in 1 can of full fat, organic coconut milk.

Pour the milk into glass containers and store in the fridge for up to 7 days. Be sure to give the jar a little shake before using, as the milk will start to separate as it sits in the fridge.

Author: katmmcdonald

I am currently a student and will be a certified Nutritional Therapist Practitioner this June. I like getting creative in the kitchen and making real food that tastes awesome! When I'm not in the kitchen you will find me outdoors hiking, camping, gardening, riding my bike, or somewhere with a good book. View all posts by katmmcdonald

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: katmmcdonald

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