Yield 4 cups
This almond milk recipe is super simple to make at home in just minutes! It is customizable so you can adjust the sweetness and even add flavor, plus it is naturally dairy free, paleo, vegan and all around delicious!
Reuse the Pulp: Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour. Alternately, just store in the refrigerator for use in baking or smoothies.
Flavor Variations: Add ½ cup strawberries for strawberry almond milk, 1-2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imagine!
Imitation Store Bought Almond Milk: This recipe will produce a creamy almond milk that is much better than store bought almond milk (in my opinion). Most store bought milks only use 2% almonds so they are low calorie but you're essentially buying water in a box. If you prefer this type of almond milk, you can reduce the amount of almonds to ¼ or ½ cup and use the recipe above.
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 0.3 g
Sodium 6 mg
Total Carbohydrates 1.9 g
Dietary Fiber 1 g
Sugars 0.4 g
Protein 1.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/366/homemade-almond-milk/