We promise you won't miss store-bought versions.
- Prep time 10 minutes
- Total time 8 hours & 15 minutes
- 1 cup natural (skin-on) almonds
- 6 cups cold filtered water , divided
- pinch sea salt
- 1 teaspoon melted coconut oil (optional)
In large bowl or glass jar, combine almonds, 3 cups of the water and the salt. Cover; let stand at room temperature for 8 hours.
Drain and rinse almonds; drain again. In blender, purée together almonds, remaining water and coconut oil (if using) until smooth. Working in small batches, strain mixture through cheesecloth-lined sieve into clean bowl, stirring as needed. Twist and squeeze cheesecloth over bowl to release remaining milk. Discard almond pulp or save for another use.
Refrigerate in glass jar for up to 3 days without coconut oil or up to 5 days with coconut oil. Shake well before using.
Change It Up: Vanilla & Almond Coffee Creamer
Add 3 pitted dates and 1 tsp vanilla to blender along with almonds and water. Proceed with recipe as directed.
Makes 3 1/4 cups.
Nutritional facts Per 1/2 cup: about
- Calories 21
- Total fat 2 g
- Cholesterol 0 mg
- Sodium 4 mg
- Potassium 27 mg
- Total carbohydrate 1 g
- Protein 1 g