Homemade Almond Milk:
Homemade almond milk is so much richer and creamier than store-bought. And you can control what you put into it with no funky ingredients like store-bought almond milk.
You just need two ingredients, and you are on your way to making the best almond milk you’ve ever had. And here’s how to make it:
- Place 1 cup (140g) of raw almonds in a bowl and add enough filtered water so that it’s about 1-inch (2.5cm) above the almonds.
- Cover with plastic wrap or a towel and refrigerate overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk will be.
- Drain the almonds and rinse with cold water.
- Place the soaked almonds in a high-speed blender or food processor (with the blade attachment) and about 2 cups (480 ml) of filtered water. Use less water for thicker almond milk and use more water for thinner almond milk.
- Blend on high speed in a blender for about 2 minutes and about 4 minutes in a food processor. Scrape down the sides of the blender or food processor as needed.
- Place a cheesecloth or nut milk bag in a fine mesh strainer and pour the blended almond mixture into it.
- With clean hands, squeeze the cheesecloth or nut milk bag over a bowl to release as much almond milk as possible. You should get about 2 cups (480 ml) of almond milk.
- If desired, add sweetener, such as maple syrup or coconut sugar, or a bit of vanilla extract to flavor your almond milk.
Ingredients:
- 240ml unsweetened almond milk
- 2 turmeric capsules, pull open gently
- 1 tbsp fresh ginger, minced or finely diced
- 1 small apple, peeled and seeds removed
- 1 small orange, peeled and seeds removed
- 1 carrot, peeled and chopped
Instructions:
- Add all ingredients to a high-speed blender and blend on high until smooth. If needed, add additional almond milk to reach desired consistency.
- Pour the smoothie into 2 glasses.
- Serve immediately.
- Enjoy!
Nutrition Serving Per 1 glass:
- Calories: 88Kcal
- Sugar: 13g
- Fat: 1g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 1g