Description
A quick method for making fresh almond milk without the need for pre-soaking almonds.
Ingredients
Scale
- 2 cups raw almonds
- 4 cups water
- 1 tablespoon sweetener (optional, e.g., maple syrup or dates)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Place the raw almonds in a high-speed blender.
- Add the water to the blender.
- Blend on high speed for 1-2 minutes until the almonds are completely pulverized and the mixture is creamy.
- If using, add sweetener and vanilla extract and blend for another 15-30 seconds.
- Pour the mixture through a nut milk bag or a fine-mesh sieve lined with cheesecloth into a bowl or pitcher.
- Squeeze out as much liquid as possible from the nut milk bag.
- Store the almond milk in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Shake well before each use as separation is natural.
- You can adjust the water amount to achieve your desired consistency.
- The leftover almond pulp can be used in baking or other recipes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: almond milk, homemade almond milk, dairy-free milk, nut milk, vegan milk, quick almond milk, no soak almond milk