Homemade Almond Milk & Creamer
High powered blender
or cheesecloth/single layer cloth napkin and a fine mesh strainer
Large glass measuring cup
Glass storage container
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
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.
Tip: Hang onto the leftover pulp. It can be dried and run through food processor to create almond flour.