Homemade Almond Milk

Homemade Almond Milk Recipe

By VegetaFull

🔪Prep Time: 10 minutes

Ingredients

2/3 cups (87 grams) of almonds

1/3 cup (50 grams) of cashews

4 cups (32 oz, 946 ml) of cold water

1 teaspoon of vanilla extract

1 teaspoon of maple syrup

1 pinch of fine sea salt

Instructions

1Soak almonds and cashews in water in the fridge for 24 hours. Cover the nuts with enough water so that they will still be covered as they expand.

2Drain the soaking water and rinse off the nuts.

3Add the soaked nuts, water, vanilla, maple syrup and salt to a blender container.

4Securely attached the lid to the container and blend on high speed for one minute or up to 3 minutes depending on your blender type.

5The water will turn white, frothy, and be speckled with almond bits.

6Pour the almond/water mixture through a nut milk bag over a bowl.

7Using your hands, squeeze all the liquid out of the nut milk bag, leaving only the nut pulp behind.

8Pour the strained almond milk into clean glass jars and store in the fridge.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.