Homemade Almond Milk
Happy Monday friends!
Welcome to the very first (of many to come) food post on Sincerely, Scotty!
Lately I have been having a much harder time digesting dairy, and of course this makes me want to cry because of my uncanny love for cheese and ice cream. Lately I have been subbing almond milk for most of the daily things such as coffee and smoothies, etc.
Almond milk from the grocery store is still much better for you than normal dairy, but there are still added ingredients and preservatives that keep it from being the best it can be.
Thus, say hello to 4 ingredient homemade almond milk! Almonds, water, pinch of salt, and vanilla. No preservatives, less than 5 ingredients, and 10x as creamy and delicious than store bought almond milk!
First big thing to know: You must soak your almonds in fresh water for 12-24 hours so that they get beautiful and plump, ready to release all the goodness they have inside before blending. This clearly takes a little bit of planning, but completely worth it.
Once this happens, all you do is add water, blend, strain through a nut milk bag and vwallah!
1 CUP DRY ALMONDS
2 1/2 CUPS WATER
PINCH OF SALT
SPLASH OF VANILLA EXTRA
1. Soak 1 cup of dry almonds in about 2 cups of water for 12-24 hours in refrigerator.
2. Rinse the soaked almonds with water.
3. Place the rinsed almonds in a high powered blender (I use a vitamix) with 2.5 cups of fresh water, pinch of salt, and vanilla if you so desire.
4. Blend on high for 45 seconds to a minute (make sure there are no big almond pieces).
5. You will have a very creamy consistency, and you will strain this mixture through a nut milk bag or cheesecloth over a mixing bowl to get the purest form of the almond milk.
6. Store and enjoy for up to 4 days!