If you’ve never made your own almond milk before, you won’t believe how quick and easy it is…about as snappy as whipping up a smoothie in the blender.

Almonds create a rich, creamy, and sweet milk that you can use countless ways. Pour it over your cereals or granola, substitute it for milk when baking, or make it the cream base for savory or sweet sauces.

Almond Milk
1 cup almonds, soaked overnight
3 cups water
1 tsp. vanilla extract (optional)

In a blender, place almonds, water and vanilla.
Process on high until well blended.
Place a strainer over a deep bowl line the strainer with cheesecloth.

Pour all the almond milk into the container, so that it drips through the cheesecloth and into the container below.

Once all of the liquid has gone through, gather up the cheesecloth and squeeze out any remaining milk.

Homemade raw almond milk will keep well in the refrigerator for three or four days.

Don’t forget to save the almond pulp! Spread it evenly on a baking sheet and let it dry out—then add it to baked goods, smoothies, granola, oatmeal, and more!