For many people with dairy allergies, almond milk is a healthy alternative to cow’s milk. This was the the only way we could enjoy coffee during our Whole30.
Tip: Hang onto the leftover pulp. It can be dried and run through a food processor to create almond flour.
Homemade Almond Milk & Creamer
Ingredients
- 2 cups raw almonds
- 4 cups water
- High powered blender
- Nutmilk bag or cheesecloth/single layer cloth napkin and a fine mesh strainer
- Large glass measuring cup
- Glass storage container s
Instructions
- Soak raw almonds overnight with a pinch of sea salt.
- Rinse the almonds and place into the blender with the water (divide the nuts and use a total of 7 cups of water if you’d prefer almond milk)
- Pulse until finely pureed. Try not to blend so long as to heat the blender.
- Strain in a nutmilk bag or lined strainer and store!
- Fresh almond cream is delicious and will last for about a week in the fridge. Freeze into cubes for perfectly portioned coffee creamer or for use in recipes and a longer shelf-life.
- Separation is natural. Shake before using.
Notes
Tip: Hang onto the leftover pulp. It can be dried and run through food processor to create almond flour.
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