AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, VegetarianDifficultyBeginnerTWO ingredients, SO rich & creamy -- and all-natural -- no preservatives, gums, or flavorings!
Soak almonds for 24-48 hours in a bowl with water.
Peel off skins and use strainer to rinse almonds with water.
Combine peeled almonds with water in blender.
Pulse a few times to break up almonds, then blend constantly for 2 minutes.
Place strainer over a bowl. Line strainer with cheesecloth.
Pour blender contents into cheesecloth, allowing liquid to pass into the bowl underneath.
Squeeze cheesecloth, extracting all possible liquid.
*See recipe notes for uses for almond meal.
Chill and enjoy!
Fresh almond milk lasts only 1-2 days in the refrigerator (this has no preservatives, gums, or flavorings!)
Recipe notes: Almond meal can be added to oatmeal or smoothies.
Also, you may spread almond meal on baking sheet at a very low temperature (~200 degrees F) for 1-2 hours. This can be stored in an airtight container for several weeks or months and can be used for baking!
Ingredients
Directions
Soak almonds for 24-48 hours in a bowl with water.
Peel off skins and use strainer to rinse almonds with water.
Combine peeled almonds with water in blender.
Pulse a few times to break up almonds, then blend constantly for 2 minutes.
Place strainer over a bowl. Line strainer with cheesecloth.
Pour blender contents into cheesecloth, allowing liquid to pass into the bowl underneath.
Squeeze cheesecloth, extracting all possible liquid.
*See recipe notes for uses for almond meal.
Chill and enjoy!
Fresh almond milk lasts only 1-2 days in the refrigerator (this has no preservatives, gums, or flavorings!)
Recipe notes: Almond meal can be added to oatmeal or smoothies.
Also, you may spread almond meal on baking sheet at a very low temperature (~200 degrees F) for 1-2 hours. This can be stored in an airtight container for several weeks or months and can be used for baking!
