INGREDIENTS
- 1 cup raw almonds
- 2-3 cups filtered water
- 1 nut milk bag (you can use cheese cloth and a strainer if you can’t find a nut milk bag…or panty hose may work!
DIRECTIONS
- Day one: soak one cup of raw almonds in water for 12-24 hours
- Day two: drain the almonds you had soaking for 12-24 hours, place them in your blender with 2-3 cups of water (the less water you add the more creamy the almond milk will be). I always add 2 cups of water per 1 cup of almonds. Blend for a minute or two. Once it is completely blended, pour your almond milk through the nut milk bag (or cheese cloth and strainer) into a bowl. Squeeze as much of the liquid from the nut milk bag as possible. Once all the milk has drained through the bag you can either toss the remaining almond pulp or lay it on a cookie sheet covered in foil and bake in the oven at 175 degrees F / 80 degrees C until it is all dried out. You will then have your own homemade almond flour.
Let’s Talk Nutrition:
Nutrient-Rich: Almond milk, made from raw almonds, provides essential nutrients like vitamin E, magnesium, and calcium. Vitamin E is an antioxidant that supports skin and immune function, while magnesium and calcium support bone and overall health.
Dairy Alternative: Almond milk is a dairy-free option for those with lactose intolerance or following a vegan diet. Its creamy texture and subtle nutty flavor make it versatile in recipes and drinks.
