Yield: About 4 cups
Prep Time: 10 minutes
Soaking Time: 8 hours (for almonds)
Ingredients
- 1 cup raw almonds (soaked overnight)
- 3 cups water
- 1 cup fresh strawberries (hulled; or use frozen strawberries, thawed)
- 2-3 tbsp sweetener (maple syrup, honey, or keto-friendly like allulose, to taste)
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Soak the Almonds:
- Place the almonds in a bowl and cover them with water. Let them soak overnight or for at least 8 hours. Drain and rinse well.
- Blend the Almond Milk Base:
- Add the soaked almonds and 3 cups of water to a blender. Blend on high for 1-2 minutes until smooth and creamy.
- Strain the Milk:
- Pour the almond milk through a nut milk bag, fine mesh strainer, or cheesecloth into a bowl. Squeeze out as much liquid as possible.
- Add Strawberries and Flavorings:
- Rinse the blender and pour the strained almond milk back into it. Add the strawberries, sweetener, vanilla extract, and salt. Blend until smooth and pink.
- Optional Strain:
- If you prefer ultra-smooth milk, strain the mixture again through a fine mesh strainer or cheesecloth.
- Chill and Serve:
- Pour the strawberry almond milk into a clean bottle or jar and refrigerate for up to 4 days. Shake well before serving.
Tips
- Adjust Sweetness: Taste and add more sweetener if desired.
- Extra Creamy: Replace ½ cup water with coconut milk for a richer texture.
- Reuse Almond Pulp: Save the leftover almond pulp for baking or smoothies.
Would you like variations, such as adding chocolate or pairing suggestions?
