Almond milk

A creamy simple nut milk that is great for baking with, making lattes or drinking straight!



1.5 cups almonds, soaked

4 cups water

pinch of sea salt

1 tsp maple syrup (optional)*


  1. Drain and rinse the almonds well.
  2. Place almonds in a high speed blender along with the four cups of water, salt and sweetener of choice.
  3. Blend on high for a minute at least to achieve ultimate creaminess.
  4. Strain through a nut milk bag or fine cheesecloth
  5. You can discard the pulp or save for cookies, crackers or other baked goods.
  6. Store almond milk in a jar in the fridge for up to 3 days. (it will separate but just give it a good shake before serving)


*you can avoid the sweetener altogether or try a different sweetener, like dates or honey.

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