Homemade Almond Milk
Creamy, dairy-free almond milk made from blended almonds and water, perfect for smoothies, coffee, or baking.
Equipment
Ingredients
Instructions
- Place almonds and water in blender and blend on high for one minute.
- Add honey and dates, and blend for another 30 seconds.
- Line strainer with cheesecloth and place over bowl. Pour milk through strainer and let sit for about half hour for all the milk to drain.
- Transfer milk to glass container and keep in fridge for up to 4 days. You can toss out the leftover almond meal or follow the steps below to turn it into almond meal.
Processing Almond Meal (Optional)
- Spread out almond pulp on a parchment-lined baking sheet and bake at lowest setting for about 3 hours, until completely dry.
- Put dried almond meal in food processor and whirl until it's a fine powder. Use in baking recipes that call for almond flour.
Notes
Place almonds and water in blender and blend on high for one minute.
Add honey and dates, and blend for another 30 seconds.
Line strainer with cheesecloth and place over bowl. Pour milk through strainer and let sit for about half hour for all the milk to drain.
Transfer milk to glass container and keep in fridge for up to 4 days.
Spread out almond pulp on a parchment-lined baking sheet and bake at lowest setting for about 3 hours, until completely dry.
Put dried almond meal in food processor and whirl until it's a fine powder. Use in baking recipes that call for almond flour.
Add honey and dates, and blend for another 30 seconds.
Line strainer with cheesecloth and place over bowl. Pour milk through strainer and let sit for about half hour for all the milk to drain.
Transfer milk to glass container and keep in fridge for up to 4 days.
Spread out almond pulp on a parchment-lined baking sheet and bake at lowest setting for about 3 hours, until completely dry.
Put dried almond meal in food processor and whirl until it's a fine powder. Use in baking recipes that call for almond flour.
Tried this recipe?Let me know in the comments!
