Prot: 1.5 g, Carbs: 1.5 g, Fat: 4 g, Cal: 50
When I first got into raw vegan food, I made homemade almond milk the hard way. I soaked my almonds overnight, left them to sprout for a couple of days, blended them with water in my high-speed blender, and drained the milk to remove the almond pulp.
Yeah. That doesn’t happen any more.
This quick and easy recipe for homemade almond milk uses raw almond butter instead. It is adapted from the “30-Second Nut Milk” recipe in Raw Food/Real World. It really couldn’t be any easier to make your own raw almond milk. And it is delicious!
I love adding this to my coffee (hot or iced), and I love it in a protein shake for a creamier texture. It’s also great with a piece of protein cake, of course!
- Serving size: 6 oz
- Calories: 50
- Fat: 4g
- Carbohydrates: 1.5g
- Sugar: 0.5g
- Fiber: 0.8g
- Protein: 1.5g
- Blend all ingredients for 30 seconds.