Brian Brijbag

Homemade Almond Milk by Brian Brijbag

Prep time:  24 hours

Total time:  24 hours

Serves: 4 cups

Ingredients

• 1 cup raw almonds
• 4 cups filtered water
• 1 teaspoon vanilla extract, optional (skip if you’re doing a Whole30 or use 1 teaspoon vanilla powder)

Instructions

• Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
• In a powerful blender—Vitamix or similar‚combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
• Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
• Stir in the vanilla extract, if desired.
• Keep in a tightly covered container. Stays fresh for about 3 days.

Notes

*Bonus: you can dry the nut remnants in a very low oven (200°F) to make almond flour.

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