Once you have started to make your own homemade almond milk, you won’t want to use the store-bought stuff ever again. There is simply no comparison in taste! Calcium & magnesium-rich, these alkalising nuts make a really delicious & nutritious dairy alternative. Almonds are one of the most nutritious nuts around; just 10 almonds will give you 32mg of calcium, 32mg of magnesium, 2.93mg of vitamin E & 2.5g of protein.
½ cup raw organic almonds* (soaked overnight or toasted)
*You can use blanched almonds, but bear in mind that almond skins contain powerful antioxidants, so using blanched almonds you’re losing out on some extra goodies. You can make the milk thicker or not, depending on your preference. Just add more or less water. In my opinion, this ratio of almonds to water makes a lovely, creamy milk, but not too heavy.
Soak the almonds overnight or for 6-8 hours.
Rinse the nuts & throw away the soaking water.
Blend with 2 cups of pure water in a high-powered blender for 1-2 minutes.
Strain through a nut milk bag or a large piece of cheesecloth.
Squeeze as much of the milk as possible through the cloth.
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