After a recent article on the downsides of store purchased almond milk, I was inspired to resurrect my almond milk recipe. Making almond milk at home is easier than you think! If I can do it, you can do it too.

Step 1: Soak 1 cup of organic raw almonds in a glass bowl of water over night. Soaking the almonds unlocks the enzymes & nutrients and makes them super soft and easier to digest.

Step 2: Strain the almonds and rinse with cold water.

Step 3: Place 2-3 cups of water and 1 cup of almonds in a blender or Vitamix. You can also add sweetener at this point like honey or maple syrup.

Step 4: If using a regular blender, pulse the mixture first to break up the almonds and then blend for two minutes. If using a vitamix, go from variable 1 to 10 over a 2 minute period.

Step 5: If using a regular blender, pour the mixture over a cheese cloth on top of a measuring cups. This will get out the almond meal and leave you with just the liquid. Squeeze the cheese cloth to get out all of the liquid. If you are using a vitamix, there is no need to strain it at all!

Enjoy right away or store in the fridge for up to 3 days.

I stored my almond milk in a mason jar in the fridge and enjoyed it over a 3 day period. Use 2 cups of water per cup of almonds for thicker milk and 3 cups of water per cup of almonds for a thinner milk.