Making your own almondmilk is very easy — just plan ahead to allow time for soaking the nuts. Sweeten with a little honey or agave, if you like.
Place almonds in a bowl and cover by several inches with cold water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse almonds.
Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. Discard pulp or save to use in baked goods, soups, oatmeal or smoothies.
Refrigerate almondmilk in an airtight container for up to 3 days and stir well before each use.
Per serving: just under 1 cup, 5 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 0g 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.
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