
Homemade Almond Milk
Calories: 822.25kcal
Materials
- 1 cup almonds
- 4 cups filtered water
Instructions
- Soak almonds in a bowl of water for 6 hours
- Drain the soaked almonds after soaking and rinse
- Combine almonds and 4 cups of fresh new water in a high-powered blender
- Blend until super creamy
- Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid.
- Contain the almond milk in an air-tight bottle for drinking and other use.
Notes
Consider freezing the almond pulp in a zip lock for future baking or other recipes. It will keep for up to 3 months frozen.
Nutrition
Calories: 822.25kcal | Carbohydrates: 30.99g | Protein: 30.34g | Fat: 70.67g | Saturated Fat: 5.34g | Polyunsaturated Fat: 17.26g | Monounsaturated Fat: 44.17g | Trans Fat: 0.02g | Sodium: 48.75mg | Potassium: 1008.15mg | Fiber: 17.45g | Sugar: 5.56g | Vitamin A: 1.43IU | Calcium: 405.91mg | Iron: 5.32mg