Flex your culinary skills. Make your own homemade almond milk. Homemade versions provide an added bonus since they don’t contain any additional thickeners, additives, or artificial ingredients.
340 g Almonds – raw, soaked for 4 hours
1.4 L Water
2 Teaspoons Vanilla Extract
Soak almonds in water for 4 hours (max 6 hours).
Strain and rinse almonds. Add soaked almonds and ½ cup water to the pitcher, cover with pitcher lid and PULSE to break up into a thick paste.
Select LOW and blend for one minute.
Add the remaining water and vanilla.
Select HIGH and blend for two minutes.
Strain liquid through a milk bag, fine mesh sieve or cheesecloth into a resealable glass container. The milk will keep fresh up to 3 days.
Keep the remaining paste as a nut flour to use for baking, if desired.