Perhaps you’re thinking— what a pain! So it’s a little time consuming to soak the almonds and squeeze that stupid nut bag— but I’m telling you— it’s SO worth it!
Homemade Almond Mylk
Yield: 5 cups / Serving Size: 1 cup / Prep time: 5 min
Carbs: 10g (3g without dates)*
Sugar: 6g (0g without dates)
*This recipe is a little high in carbs (and sugar) due to the dates. You can choose to omit them, or reserve this recipe for a carb re-feed day. 🙂
- 1 cup raw almonds (soaked overnight and strained)
- 2 medjool dates, pitted (optional)
- 1 teaspoon pure vanilla extract (avoid imitation, it’s garbage)
- 1/2 teaspoon Himalayan sea salt
- 3 cups filtered water
- Place all ingredients in a high-speed blender and blend until well combined.
- Pour contents into a nutbag.
- Squeeze the shit out of it. 🙂
- Discard almond pulp.
- Enjoy my friends!
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