Almond Milk--One Ingredient!

That's one ingredient if you don't count the water!

Soak almonds for 24 to 48 hours, rinsing a few times in between to keep the water fresh. I soak whatever I want and freeze the soaked almonds I don't use. Then when I want to make almond milk again, I have no wait time--it's done in 5 minutes! Faster than running to the store!

After almonds are soaked, rinse and measure out one cup. This will make two quarts of almond milk!












Add water (I always use distilled or purified) up to the 4 Cup line and...

Blend on high for a couple of minutes--amazing how it all of a sudden looks like milk!

Using a white men's cotton handkerchief, or muslin bag to strain with, pour blended liquid into a wide-mouth measuring cup or bowl.

Gather up the ends and squeeze the liquid through the cotton fabric. (I don't know why I haven't made a bag yet--like it would be so difficult!)

Squeeze with both hands (rather tricky with one hand holding the camera) until just the pulp is left.

Shake the pulp back into the blender and add 4 more cups of water.













Blend again, and repeat the straining process with the cotton handkerchief or bag.

Save this last pulp for your next batch of cookies or bread--tastes good and you're not wasting any nutrients!

Makes two full quarts of almond milk. It is totally wonderful as is, but if you want to sweeten it with agave and add vanilla, go for it. A 1/4 teaspoon salt is OK. You can also add 1/4 teaspoon of xanthan gum to keep it from separating--it also makes it a little creamier, like chocolate milk. (If it separates, no worries, it's not gone bad--just shake it up. That's why when you buy it ready made, you can't see through the container!)