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I love almond milk in my smoothies, granola, chia pudding and more. But store-bought brands have emulsifiers and sweeteners – definitely unnecessary ingredients.
You can make your own almond milk for pennies.
Simply soak 2 cups of almond milk in overnight. Drain and rinse then add them to a blender with 2 cups of water. Add more water if needed and blend until smooth.
Pour the mixture into a nut milk bag and drain the milk away from the pulp over a bowl.
You can save the pulp for gluten-free baking. I put it in a plastic bag and freeze it.
That’s all! If you want to give your almond milk a bit more depth and flavor, simply return it to the blender, add a pinch of salt, a splash of vanilla extract and a drizzle of maple syrup, coconut nectar or coconut sugar.
Store your almond milk in an airtight container (I like glass mason jars) in the fridge. It will keep for 3-4 days.