Homemade Almond Milk

Homemade almond milk has a shorter shelf life than store-bought: use within 3-5 days.

Ingredients:

1 cup almonds
3-4 cups cold water

Directions:

1. Place almonds in a glass container and cover with water. Place in the refrigerator to soak overnight (or at least 8 hours).
2. Drain the soaked almonds and rinse well.
3. Place a mesh strainer in a large bowl, cover with cheesecloth.
4. Place the soaked almonds in a blender with 3-4 cups of cold water. The exact amount of water depends on the desired (creamy) consistency and the capacity of your blender.
5. Blend on high speed for 2 minutes. Then carefully pour the resulting mixture into the prepared strainer.
6. Wait a minute for the liquid to seep through the strainer. Then get to work and squeeze out as much liquid as possible from the almond pulp.
7. Pour the liquid into a clean glass container; store in the refrigerator. You can save the remaining almond pulp for later use.

Recipe: heynutritionlady.com