Soaking almonds overnight helps soften them, allowing for easier blending and a more velvety milk. However, if you don’t have time to soak them, bring a small pot of water to a boil, add almonds for 4 to 5 minutes, then drain.
- Prep Time
- 3 - 4 cupsServings
- 1 cup blanched almonds (NOTE: These are raw almonds that have been blanched to remove the skins.)
- Pure vanilla extract, to taste
- Raw honey or pure maple syrup, to taste
- To a bowl, add almonds and cover with cold water. Set aside to soak overnight; drain.
- To a blender, add almonds and 3 to 4 cups water. (NOTE:For a creamier milk, use 3 cups water. To get more mileage out of your almonds use 4 cups.) Blend on high until smooth, about 30 seconds to 1 minute.
- Set up a mesh nut bag over a bowl or pitcher and pour mixture into bag. Hold bag closed with one hand, and using your other hand, gently squeeze bag to get liquid out. If using vanilla and/or sweetener, return strained mixture to blender, then add vanilla and sweetener and blend again to combine. Store in a sealed jug or jar in the refrigerator for up to 4 to 5 days.