This recipe is for Plain Almond Milk but you can easily make Vanilla Almond Milk by adding 1 & 1/2 tsp of gluten free vanilla.
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free, Refined Sugar-Free)
Created by jalene
- 1 cup of raw almonds (with skin or blanched)
- 2 cups water
- 3 & 3/4 cups water
- 1/4 tsp sea salt
- 1 Tbsp 100% Pure Maple Syrup (optional)
- Thoroughly rinse the raw almonds in a strainer. (See note)
- Lightly dry and place the raw almonds on a cookie sheet and bake for 15 minutes on 300 F.
- Transfer the hot, toasted almonds into an airtight container with the 2 cups of water. Store in the refrigerator overnight or at least 6-8 hours.
- Drain and rinse almonds from soaking water. Place in blender along with 3 & 3/4 cups water, salt, and maple syrup. Blend on high for 1 minute.
- Strain milk through a metal strainer. Mine looks like this:
Store milk in an airtight container in the fridge. Lasts about 3-5 days.
Makes 4 cups Almond Milk with about 1/2 cup leftover pulp.
Notes from jalene:
If you notice a slight reaction with something you are eating, try eating the organic version and see if you still experience the same reaction. For example, non-organic apples give me itchy ear and an irritated throat but organic apples, of the same variety, DO NOT. Other possible allergic reactions may include: sinus problems, puffy or tingling lips, bloated stomach, stomach ache, diarrhea, headaches, and migraines. Remember, if you experience a SEVERE allergic reaction to a food, consult an allergy doctor FIRST before experimenting.
My husband, Dr. Nielsen, says clinically, 95% of all headaches, especially migraines are caused by a food sensitivity (unless there has been severe brain trauma). Pretty interesting stuff when you start to learn more.
NOW, what to do with that pulp...
I use the pulp in my APPLE OAT PANCAKES. It fits in great!
I use the pulp in smoothies. Try this one: Super-Healthy Almond Smoothy