Basic Almond Mylk

By / Photography By Kathryn Brass-Piper | April 01, 2015

Preparation

To prepare almonds, place in a large bowl and cover with water. Let soak overnight. Drain water and rinse before using.

Place soaked almonds in a powerful blender, such as a Vitamix. Add 3½ cups filtered water and blend on high until completely smooth, about 1 minute.

Slowly pour mixture into a nut milk bag set over a large bowl. Squeeze bottom of bag to extract mylk. (Do not discard almond pulp, freeze to use later for baking or making smoothies.) Transfer mylk to a glass jar and refrigerate. Shake well before drinking. Best served very cold.

NOTE: I highly recommend purchasing a nut milk bag, it makes the process of homemade mylks much easier. A variety of choices can be found online.

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Ingredients

  • 1 cup whole almonds, preferably raw or steam pasteurized
  • 3½ cups filtered water
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