Almond milk is a great vegan staple that tastes delicious and is budget friendly too. This will keep in the fridge up to 1 week.
Yield: 3-5 cups
Note: Once completed this will last 4-7 days.
1 cup raw almonds
4 cups water; divided
1-2 tbsp. maple syrup
2 tsp. vanilla extract (optional)
pinch of sea salt (optional)
Rinse the almonds, and soak them in enough water so it covers 2 inches higher than the almonds. Let soak at least 4 hours, or overnight. Once soaked, rinse the almonds well.
In a blender; add the almonds, 2 cups of water and blend on low 2 minutes and high for 1 minute. Add the remaining 2 cups of water, maple syrup, and blend on high 2 minutes. Strain and keep refrigerated. It will last 4-7 days. The almond particles will settle, so shake the milk before each use.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!