Almond Milk Recipe – Low-Carb Homemade & Delicious

Serving Size: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-serving-size">1
Calories: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-calories">539
Sodium: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-sodium">155mg
Fat: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-fat">51g Fat (79.9% calories from fat)
Carbohydrates: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-carbohydrates">14g (Net Carbs 6g)
Fiber: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-fiber">8g
Protein: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-protein">14g
Cholesterol: <span data-tasty-recipes-customization="body-color.color" class="tasty-recipes-cholesterol">0mg

Almond Milk Recipe – Also can make cashew milk

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A homemade almond milk beverage better than what you can buy in the stores.

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To blanch almonds, drop them into a pan of boiling water. Let set until water cools. Slip off skins with thumb and index finger.
Place either blanched almonds or cashews in a blender with part of the water. Pulse on grind. Add the rest of the water, Stevia, oil, and salt. Blend until smooth.
Strain using a fine-mesh strainer. If cheesecloth is available, line strainer with it. Press out liquid. Pick up cloth and squeeze. If you do not have cheesecloth, strain twice.