Homemade Almond Milk

With all the extra ingredients, preservatives, and additives found in store bought almond milk, it is much more nutritious and inexpensive to make your own.  This quick and simple recipe creates the most perfect, creamy, and rich almond milk that you won’t find at any store.

For this recipe, you will need a high-speed blender, a nut-milk bag or cheese cloth to strain the milk in, a big bowl to pour the milk into, and a 32-ounce mason jar to store the milk.

Ingredients
• 1 cup organic raw almonds (pre-soaked for at least 8 hours or overnight)
• 4 cups purified water
• Optional sweetener: stevia

Directions
1. Pre-soak the almonds overnight or for at least 8 hours in purified water.  This is important because soaking the almonds will release its enzyme inhibitors, which will allow for better absorption of the nutrients and better digestion of the almonds.  Soaking will also soften the almonds to make it easier to blend.
2. Rinse the almonds after they have been soaked.  Combine the almonds and water in a high-speed blender.  If you’re wanting to add in stevia, add it in after you have blended and strained the milk.
3. Blend together all the ingredients until you’ve reached a smooth consistency.
4. Strain the milk into a big bowl using a nut-milk bag or cheese cloth.
5. Pour the milk into a 32-ounce mason jar.  You can now add in stevia to sweeten up the milk. The milk can be stored in the refrigerator for up to 3 days.  This milk is great for raw vegan cereals, smoothies, shakes, or any recipe that calls for milk.  Enjoy!

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Homemade Almond Milk (SOS-Free)

Make your own almond milk in these quick and easy steps! There's nothing like homemade almond milk that is rich, creamy, and full of flavor and nutrition!

Prep Time10 minutes mins

Soaking Time for Almonds8 hours hrs

Total Time8 hours hrs 10 minutes mins

Course: Drinks

Cuisine: American

Servings: 4 servings

Calories: 188kcal

Author: Dr. Julie Jack

Ingredients

• 1 cup raw almonds pre-soaked overnight
• 4 cups water
• 2-3 drops stevia

Instructions

• For this recipe, you will need a high-speed blender, a nut-milk bag or a cheese cloth to strain the milk, a large bowl to strain the milk in, and a 32-ounce mason jar to store the milk.  
• Pre-soak the almonds in purified water for at least 8 hours or overnight.  Rinse the almonds after they have been soaked. 
• Combine both the water and almonds in a high-speed blender.  Blend all ingredients until you've reached a smooth and creamy consistency. 
• Strain the milk in a nut-milk bag or a cheese cloth.  Pour the milk in a mason jar to store in.  You can add stevia to sweeten up the milk.  The milk will last in the refrigerator for approximately 3 days.  Enjoy!  

Notes

**Carbphydrates: 7g

**Fiber: 4g

**Net Carbs: 3g (per serving)