Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours.
Drain and rinse almonds. In a high speed blender, blend almonds with 3 cups water until thoroughly combined. The mixture will be very frothy. Strain through cheese cloth, a fine strainer or a nut milk bag. Store almondmilk in the refrigerator and use within 3 days. Stir each time before using.
The leftover almond pulp can be dehydrated and used for baking.
Nutritional Info:
Per Serving:90 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 13g carbohydrate (1g dietary fiber, 12g sugar), 2g protein
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
