Almond Milk
Prep time
Cook time
Total time
Equipment: blender, nut straining bag (either a cotton or nylon bag or cheese cloth), storage container.
Author: Ease Oldham
Serves: 5 cups
Ingredients
- 2 cups dry unpasteurized raw whole almonds
- 5 cups of purified water
How To Make
- Soak the almonds in a glass or stainless steel bowl for 12 to 24 hours. Fill with water to a level 2 inches above the almonds.
- Strain and put in a blender with 3 cups of the water – blend for 2 to 5 minutes checking that the mixture is smooth.
- Pour mixture into a nut milk straining bag and squeeze all the liquid you can out of the bag into a bowl.
- Add the two additional cups of water and stir and pour into an airtight container.
- Store the almond pulp in a container or freeze until you’re ready to use.
Additions: Vanilla, date and a pinch of salt or cacao or fruit for a smoothie.
Notes
Modifications
AIP: use coconut flesh (from a brown coconut, not green) and use the exact same method. Less water will create coconut cream, more water will turn it into coconut milk.
Low FODMAP: substitute almonds with pecans, macadamia or pumpkin seeds.
AIP: use coconut flesh (from a brown coconut, not green) and use the exact same method. Less water will create coconut cream, more water will turn it into coconut milk.
Low FODMAP: substitute almonds with pecans, macadamia or pumpkin seeds.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/almond-milk/