Name: Homemade Almond Milk
Cook time: 8 h 2 min
Yield: 3

Reviews

Portions:
3

Serving Size:
1 cup

Diet Types:

Place raw almonds in a jar and cover with filtered water. Cover jar and soak at room temperature for 6 hours, or overnight in the refrigerator.
Drain the almonds and place in a blender.
Add 3 cups of fresh filtered water to the blender
Blend on a low setting, gradually moving to high setting. Blend for 2 minutes, until liquid turns white and almonds are finely chopped.
Place a cheesecloth or nut bag over a bowl. Pour the liquid through in batches to strain liquid from almond meal. Squeeze the cheesecloth or nut bag to remove the liquid. Discard the almond meal.
Add vanilla extract and other flavorings as desired.
Pour almond milk into a jar, cover and refrigerate for up to 3 days. Shake before serving.

Suggested flavorings include maple syrup or honey, ground cinnamon, sugar, stevia, Splenda or other desired sweetener.
Adjust water for thicker or thinner beverage.
The almond meal is discarded because it contains the majority of phosphorus and some potassium from the nuts. Generally nut milks are much lower in potassium and phosphorus compared to a serving of nuts.
Commercially prepared almond milk contains added salt, calcium, thickeners and emulsifiers. Some brands also contain phosphate additives. Homemade almond milk is salt-free and has no additives.

Submitted by: DaVita renal dietitian Sara from California.