Nut milk is more popular than ever, and rightfully so – it’s jam packed with vitamins, low in calories, contains no saturated fats and is naturally vegan and lactose-free. Almond milk is simple to make and so delicious.

Soak a cup of raw almonds overnight or for 8 hours or longer by cover with about 1 inch of water. Cover the bowl with a cloth and let sit overnight at room temperature or for up to 2 days in the refrigerator. The longer the nuts soak, the creamier the milk will be.

Rinse and drain the almonds and add them into your blender along with 3-3.5 cups of filtered water and blend on the highest speed for about 1.5 minutes.

You can get creative and add prunes, vanilla beans or extract and even cinnamon. If adding prunes, soak for about 30 minutes before blending.

Strain the almond milk. Using a nut milk bag (these things have SO many different uses), place the bag over a large bowl and slowly pour the milk through the bag. Use your hands and get in there to gently squeeze all the milk out. You’ll be left with about 1 cup of almond pulp.

Once you have strained all of your almond milk, pour it into a jar and refrigerate. It may be easier to use a wide mouth funnel if pouring from the large bowl.

You can use the almond pulp for all sorts of things like homemade granola, add it to your oatmeal and smoothies. You can even freeze it for later use.

Seriously delicious! And totally kid approved.