Almond Milk (Non-Dairy!)
Each serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.
Yield
2 servingsPrep
5 minCook
0 minReady
5 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
|
*
|
| 1 | tablespoon |
maple syrup
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
|
*
|
| 15 | ml |
maple syrup
|
|
| 473 | ml |
water
|
|
Directions
Use raw almonds.
Place almonds in blender and grind to fine powder. Add syrup and 1 cup water. Blend 1 to 2 minutes until smooth. With blender running on high, slowly add remaining water. Blend 2 minutes.
Place strainer over large bowl. Line with cheesecloth (not 100% neccessary, but recommended. Otherwise strain twice with very fine strainer.) Pour almond milk slowly into strainer and let filter through. When all milk has passed through strainer, press remaining milk out of accumulated almond fiber.
Each serving will be approximately 1¼ cups. Milk will keep in fridge 4 to 5 days.
Leftover fiber can be used as moisturizing body scrub in the shower.
