Almond milk from a carton is 60 percent reactive and filled with preservatives. Try this version and see how much better you feel!
2 cups raw almonds 5 cups water Optional: 2 tbsp honey, sugar, agave nectar, or maple syrup Optional: 2 tbsp pure vanilla extract Special equipment: Fine-mesh nut bag or cheesecloth Soak almonds overnight in 3 cups water. Drain and rinse almonds. Combine 2 cups water and almonds in a food processor and blend at highest speed for 4 minutes, pausing occasionally to scrape bowl and combine all almonds for better processing. Pour almond mixture into a strainer lined with cheesecloth and placed over any receptacle (large enough to hold 5 cups). Strain almond milk until most of the liquid is in container. Squeeze out the rest of the almond milk by wringing cheesecloth. Taste almond milk and add sweetener and/ or vanilla, if desired. Refrigerate in sealed containers for up to 2 days. Note: Leftover almond meal can be used as a coarse-grain almond flour when dried at low heat (225 ° F) for 2 to 3 hours. Makes 4 servings (4 cups)
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 429 | ||
Calories from Fat: 318 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 22.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.1mg | 0 % | |
Potassium 513.4mg | 14 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 7.6g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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