Easy to make homemade almond milk: sweetened and unsweetened.
1 cup of raw almonds
2 cups of water
3-4 pitted Dates (for sweetened)
1/4 tsp vanilla (for sweetened)
Soak the almonds overnight in a bowl, uncovered.
Using a colander, drain the the almonds and rinse them well.
Add almonds to the blender with 2 cups of filtered water and blend until milky and frothy.
(For sweetened: add the vanilla and dates and continue to blend)
With a nut bag or fine mesh strainer, pour the blended almond milk into the strainer and pour into a glass jar or container. Almond milk keeps about 3 days in the fridge. Shake it before using as it tends to separate.
You can discard the remaining pulp or keep it to make Almond Flour:
Spread pulp on a baking sheet and place it in the oven at 200F for 2-3 hours until it’s dry.
Almond Milk: 1 cup (8 0z) 1 WW Smart Point
Almond Flour: 1/4 cup 4 WW Smart Points
Keywords: Almond milk, Whole30, Paleo, Keto, Vegan, Weight Watchers, Dairy Free, No Sugar