Easy DIY Almond Milk

In the last year, I have been making many changes in regards to what I eat. One significant change I made was switching from regular milk to almond milk. I initially did not like the taste of almond milk but after giving it a fair try, I came to really love it.

Back in January while on break (and having just run out of almond milk), I came across this recipe and decided to give it a try. The process of making almond milk is very simple and foolproof: soak almonds overnight, pulse in food processor with water, strain, repeat voila! The taste of almond is much more pronounced than regular store bough almond milk, but delicious nonetheless. I like to add a bit of vanilla and agave sweetener but really, the possibilities are endless. 

L: The almonds after their first go in the food processor.  R: The finished product

The great thing about this recipe is how easy it is to turn the leftover almond "pulp" into almond flour. I simply just spread out the almond remains on a baking sheet and dry them out (I usually just toss it in the oven for a bit and then let it air dry), pulse it through the food processor and that's it! One recipe, two great outcomes.