Almond Milk
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Directions
4 cups water1 cup almonds, preferrably soaked 1 hr1 Tbsp honey or agave nectar
You will need a good blender and mesh bag or cheesecloth for straining. Blend thoroughly and strain into bowl. Discard pulp or save for future recipes. Store in airtight container (mason jar) in fridge for 2-3 days.
Great for cereals and shakes, dipping cookies, and even *gasp* tasty by itself! (Unlike most soys. :P)
Makes 4 cup-sized servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ABEEDABU.
Great for cereals and shakes, dipping cookies, and even *gasp* tasty by itself! (Unlike most soys. :P)
Makes 4 cup-sized servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ABEEDABU.
Nutritional Info Amount Per Serving
- Calories: 221.2
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 4.2 g
- Protein: 7.6 g
Member Reviews
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AUNTIEANDIE
This is the recipe I use every time I make almond milk often with a few changes. I use sprouted almonds when available. Like RDEPASS I add 1 teaspoon of vanilla (when my husband will be having it I don't add the vanilla because he doesn't like it) and I use a Tablespoon of raw honey. Excellent. - 3/28/10