- 1 cups sprouted organic raw almonds
- 2 cups filtered water (plus more for soaking)
- your sweetener of choice (honey, monk fruit, maple syrup, etc.)
- Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
- Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
- Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
- Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
- Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
- Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
- Sweeten to taste.
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).
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