Almond milk is a breeze to make. We haven't bought any for years. It's less expensive and less wasteful (less packaging). And there are fewer additives.
Simply soak about a 1 cup of almonds in a large jar (we use a large pickle jar), add about 4 cups of water, cover and soak for a few hours.
Pour the nuts and water into a blender and whir it around. Stop the whirring, let settle for a minute, then whir again. Pour back into the jar, add a bit of water to the blender and swish it around to pour out the remaining almond bits. (You might need to do this a couple of times to get all the almonds out.) You'll be adding about 2 extra cups of water when all told.
Cover the jar and store in the fridge.
When you want to use the milk, just give it a gentle swish and pour away.
You can use the almond pulp that remains on the bottom of the jar in a smoothie, in your cereal, in baking, etc.
Simply soak about a 1 cup of almonds in a large jar (we use a large pickle jar), add about 4 cups of water, cover and soak for a few hours.
Pour the nuts and water into a blender and whir it around. Stop the whirring, let settle for a minute, then whir again. Pour back into the jar, add a bit of water to the blender and swish it around to pour out the remaining almond bits. (You might need to do this a couple of times to get all the almonds out.) You'll be adding about 2 extra cups of water when all told.
Cover the jar and store in the fridge.
When you want to use the milk, just give it a gentle swish and pour away.
You can use the almond pulp that remains on the bottom of the jar in a smoothie, in your cereal, in baking, etc.
