Almond Milk

This recipe is as easy as it gets. You can plan ahead and soak almonds overnight, or make it on a whim within hours (detailed below). Keep it basic and simple or get creative and add vanilla extract, cinnamon, coconut, or anything your heart desires.

Makes 3 1/2 cups

Ingredients

1 1/2 cups slivered almonds*

3 1/2 cups filtered water

Cheesecloth or a nut milk bag

Directions

If planning ahead, place almonds in a bowl, cover with water, and soak overnight on the counter. If you are making this within hours, place almonds in a bowl and cover with boiling water, then allow to soak for 2 hours on the counter.

When ready, drain and rinse the almonds. Add almonds and 3 1/2 cups filtered water to a high-powered blender (I use a Vitamix). Start blending on low, then slowly increase speed to medium and up to high. Allow to blend on high for 1 minute until frothy. Place your nut milk bag or a cheesecloth** in a fine mesh strainer over a 4-cup measuring cup or a large bowl. Slowly pour almond milk into the strainer and allow to strain. When level gets low enough, gather up the cheesecloth or bag and slowly twist and squeeze out as much liquid as possible. Pour almond milk into a glass jar and store in the fridge for up to a week. Shake before using.

If you're into zero-waste living, check out these recipes you can make with the leftover almond pulp. Double score!

*You may additionally use whole almonds or sliced almonds. Any will do. Slivered is my personal preference. Just make sure that whatever you're using is unsalted, and preferably raw.

**I like to double layer my cheesecloth. I find it provides a smoother milk.

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