"Fresh, Instant Almond Milk" is, at its core, almond butter blended with water, founded on the smart observation that the two differ by only one essential ingredient: water. With almond butter as a starting point, you can skip the soaking and the straining.
All you need to do is blend 3 tablespoons of almond butter with 1 1/2 cups water. Laura also adds 1/8 teaspoon salt, 2 teaspoons maple syrup, and 1/4 teaspoon vanilla extract. Blend on high speed until smooth and creamy, and strain if you like (though not necessary).
Since this almond milk is less neutral-tasting (read: less watery) than store-bought almond milk, however, it might not be the best candidate for adding to coffee or pouring over cereal.
Keep it stored in a jar in the refrigerator for up to 1 week. Since the almond butter particles will settle, you'll want to give it a good shake before using.
Almond milk: Do you love it, hate it, or feel totally neutral towards it? Tell us in the comments.
SO, are almonds really all that good for you?? You decide. https://draxe.com/almonds-nutrition/