Almond milk is a delicious alternative to dairy. It’s packed full of magnesium, fiber and protein.
1. Place the almonds in a bowl and cover with about an inch of water and soak them overnight. They will plump as they absorb water. The longer the almonds soak, the creamier the almond milk.
2. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little mushy if you pinch them. Place the almonds in the blender and cover with 2 cups of water.
3. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. Strain the almonds with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
4. You can store the almond milk in sealed containers in the fridge for up to two days.
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