Lait d’amande maison vs Lait d’amande grande surface 🥊

Ingredients

• 1 cup Raw Almonds (raw, unsalted)
• 4 cup Water (cold, for blending)
• enough cup Water (to fully cover almonds for soaking)
• 2 tablespoon Honey (optional sweetener)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (to enhance flavor)
• 1 tablespoon Rice Starch (optional, adds creaminess)

Instructions

1. Soak almonds overnight

   Place raw almonds in a bowl and cover with enough water to fully submerge them. Let them soak at room temperature for at least 8 hours or overnight.

   Time: PT8H

2. Drain and rinse

   After soaking, pour out the water, discard it, and rinse the almonds under cool running water.

   Time: PT5M

3. Blend almonds with water

   Add the soaked almonds to the blender with 4 cups of fresh cold water. Blend on high for 1–2 minutes until the mixture is smooth and creamy.

   Time: PT10M

4. Strain the milk

   Place a nut milk bag or fine mesh strainer over a large bowl. Pour the blended mixture through, squeezing the bag to extract as much liquid as possible.

   Time: PT5M

5. Flavor and sweeten (optional)

   Stir in a pinch of salt, 1 tsp vanilla extract, and 2 tbsp honey if desired. Mix well.

   Time: PT5M

6. Store

   Transfer the almond milk to a clean jar with a lid. Refrigerate and shake before each use.

   Time: PT0M

Nutrition Facts

Calories

35

Protein

1 g

Carbohydrates

2 g

Fat

2.5 g

Fiber

0.5 g