Homemade Almond Milk
½ cup almonds, soaked for several hours and then rinsed
Place the soaked, rinsed, and drained almonds in a high-speed, high-powered blender with just enough water to cover and blend until a paste.
Slowly add the rest of the water until thoroughly blended.
Using a double layer of cheese cloth, strain the milk.
Keeps in the fridge for about 4 to 6 days.
Calories 51; Protein 2 g; Carbohydrates 2 g; Total Fat 4.4 g; Saturated Fat 0.3 g; Cholesterol 0 mg; Sodium 5 mg; Fiber 1.1 g; Beta-Carotene 0 ug; Vitamin C 0 mg; Calcium 27 mg; Iron 0.3 mg; Folate 4 ug; Magnesium 25 mg; Zinc 0.3 mg; Selenium 0.2 ug