I made my very first batch of almond milk today with my Vitamix Pro 750 and it turned out soooo creamy and delicious! Super excited to make this part of my routine. I used 100% organic cotton nut milk bags from Pan Objects (found on Amazon here) and fresh organic raw almonds. Enjoy in smoothies and lattes, with granola and fruit, in baking... the possibilities are endless! 😍✨
1 cup almonds
About 2 cups soaking water
4 cups filtered water
Pinch of sea salt
1. Soak 1 cup of raw almonds in water, cover by at least 2 inches, for 12+ hours. I usually do overnight and up to 24hrs.
2. Rinse saturated almonds and discard soaking water.
3. Place almonds in a high-powered blender with 4 cups filtered water and a dash of sea salt. Blend for at least one minute on high.
4. Strain through nut milk bag. (I like this one!) Store the almond milk in the fridge. Keeps for three to four days.
For Almond-Hazelnut Milk: Sub in 1/3 cup of the almonds with dry-roasted hazelnuts (the best you can find!) and add 1/2 tsp ground cinnamon at step 3 for an extra special version of this nut milk!
Bonus: The almond pulp can be dehydrated in the oven at 200°F for several hours. Use as you would almond flour within a week. Store in fridge or freezer.
Makes 4+ cups.