Almond Milk

This delicious recipe was contributed by our Physician Assistant, Gabrielle Wudarski, PA-C.

When transitioning away from dairy, a good milk replacement is key. There are now whole sections in the grocery store designated for non-dairy milk!

But I have found the store-bought brands just didn’t taste as appealing to me, so as a natural problem solver I set out on a mission for better tasting (and healthier) milk. Store bought nut milks can contain many preservatives and inflammatory oils to extend their shelf life. This almond milk has a base of two ingredients – and two extras if you like it sweet!

It’s perfect for a busy weekday or laid-back weekend- just soak your almonds overnight or throughout your day, blend, and you’ve got homemade, delicious almond milk. I like to use mine in smoothies or to make an almond milk latte at home. Use it quickly because without preservatives it lasts for about 5 days. 

To get started, you’ll need:

• Blender
• Pitcher
• Nut bag or cheese cloth

Almond Milk

Print Recipe Pin Recipe

Ingredients

  

• 1 cup raw almonds organic if possible
• water
• 2 tbsp  pure maple syrup optional
• 1/2 tsp vanilla extract optional

Instructions

 

• Cover almonds with water in a bowl and allow to soak for at least 4 hours
• Drain and rinse almonds
• Add almonds into the blender up to the blades and add 4 cups of water
• Blend on high for 2 minutes
• Pour blended almonds through a nut bag or cheese cloth into your favorite pitcher
• Store in the refrigerator!