After eating this plant-based way for a while, it becomes easier and easier to start making things from scratch. Almond milk made at home is so creamy and delicious; I can’t believe the difference. And it’s so quick and easy to make. While you can use a nut milk bag or cheesecloth to strain it, I don’t bother. I like getting that extra fiber.
vegan, gluten-free, low-sodium, reduced-sugar diets
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How to make almond milk
- 1-1/2 cups almonds raw (170 g)
- 4 cups water (filtered or spring)
- 3 dates fresh, preferably Medjool
- 1/4 tsp sea salt pink Himalayan (omit for low-sodium diets)
- 1 tsp vanilla extract
- Soak the almonds and dates in filtered water to cover, adding additional water if needed. Soak for 8 hours or overnight.
- Drain the almonds and dates.
- Add the almonds and dates to a high-speed (or regular) blender with 4 C. of filtered water, sea salt, and vanilla.
- Blend 3 minutes until very smooth.
- If you wish, you can strain through cheesecloth or a nut milk bag.
- 87 calories
- 6 g fat
- 0 g cholesterol
- 53 mg sodium (0 mg sodium with salt omitted)
- 150 mg potassium
- 9 g carbohydrate
- 2 g fiber
- 7 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus