1 minute reading time (189 words)

Almond Milk

Simple to make, almond milk is easy to assimilate, high protein and high in monounsaturated fat that assists in regulation of cholesterol, rich in minerals, and a highly alkaline drink beneficial in maintaining pH balance.

Serves: 4 cups


  • ​1/2 - 1 CUP whole almonds (unroasted, unsalted)
  • 4 - 6 CUPS filtered water
  • 1/8 TSP salt
  • 1-2 TBSP honey (optional)
  • 1/2 TSP vanilla


  1. Cover the almonds with warm filtered water (about 2 cups) and let stand overnight or 7 hours.
  2. Drain and rinse almonds well.
  3. Boil 2 cups of the filtered water and put in blender.  Add almonds and let stand 30 minutes.
  4. Add remaining ingredients and blend thoroughly until smooth (2-3 minutes).
  5. Strain through fine mesh large square cheesecloth.
    - Place cheesecloth inside large mixing bowl with cloth edges draped generously outside the edges of the bowl.
    - Pour in the milk.
    - Lift 4 corners and sides of the cheesecloth.
    - Twist the cloth above the milk.
    - Press milk thoroughly out of the cloth with your hands until only a very dry pulp remains.
    - Pour into a jar and refrigerate (keeps well for about a week).



​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 cup ​95


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Thursday, 29 September 2022

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