A great alternative to cow’s milk! Silky, fresh almond milk is best when made fresh at home. This recipe makes about 4 cups.
1 cup raw, unsalted almonds
3 cups filtered water, plus filtered water for soaking the almonds
1 teaspoon vanilla powder or 3 teaspoons vanilla extract
Pinch of sea salt
- Soak the almonds overnight in the filtered water.
- Strain and rinse the almonds well and place in the blender.
- Add the vanilla, sea salt, and 3 cups of filtered water to the blender and blend on high for 20 to 30 seconds.
- Pour the almond mixture from the blender through a fine-meshed strainer bag into a bowl.
- Squeeze the bag over the bowl until all the almond milk is strained out.
- Store for a maximum of 3 days in a glass bottle in the refrigerator, and shake before using as the contents separate when they sit.
Here’s to your Happy Gut!