Quick 2 ingredient homemade almond milk.
1 c almonds soaked in water overnight (or soaked in boiling water for 2 hours)
4 c filtered water (more or less depending on desired thickness)
1. Add soaked almonds and water to a high-speed blender and blend on high for 2-3 minutes or until creamy and smooth.
2. Strain almond milk through a nut milk bag, cheesecloth, or thin dish towel into desired receptacle. Draw up sides of nut milk bag or cloth and squeeze as much moisture as possible out of almond pulp through the material. Set cloth and almond pulp aside.
3. Transfer almond milk into a mason jar or sealable container and refrigerate. Almond milk can keep in the fridge for 5-7 days or be frozen for up to a month.
*This is not my own, original recipe but a version I have adapted from other vegan blogs to suit my own needs.
*Shake almond milk before you use it to avoid separation.
*Reserve almond pulp! This can be used on salads, in smoothies, or added to your favorite granola recipe.
Keywords: vegan, non-dairy, milk, almonds