Homemade Almond Milk (Unsweetened)
Rated 5.0 stars by 1 users
Category
Drinks
Cuisine
International
Servings
4
Prep Time
15 minutes
Calories
31
Creamy Homemade Almond Milk: The Non-UPF Gold Standard
Stop settling for "tacky," watered-down supermarket cartons filled with industrial gums, carrageenan, and synthetic vitamins. Making your own Homemade Almond Milk is the ultimate power move for your clean-label pantry. It is a pure, two-ingredient masterpiece that offers far superior nutritional density compared to its processed counterparts.
By using whole, raw almonds, you ensure your milk is strictly Non-UPF and retains the natural vitamin E and healthy fats that support gut health. It’s an honest, creamy, and gourmet alternative that transforms your morning coffee or cereal into a truly nourishing experience.
Author:Agi
Ingredients
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1 cup of almonds
-
5 cups of water (best is filtered water)
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pinch of salt
Directions
Place the raw almonds in a bowl and cover fully with water and soak them overnight. Almonds will absorb some water as they soak.
Add the almonds to a good blender (you need a high-powered device!) , add 4 -5 cups of cold water. Blend for 2 minutes until it’s creamy and smooth. The amount of water depends if you want a thicker or thinner milk.
Use a cotton cloth for straining the almonds into a bowl. Then pour the almond milk into a container.
Store in the fridge for 2-3 days.
You can use the leftover almond pulp and bake it in the oven for 2-3 hours until it dries. Then it can be used for topping on cereals and yoghurt or for baking.
