Pumpkin Spice Almond Milk
This pumpkin spice almond milk is vegan, gluten free and completely homemade! Makes a perfect fall dairy free beverage to add to your fridge!
Equipment
- Blender
- 1 Cheese cloth or nut milk bag
Ingredients
- 1 cup raw whole blanched almonds
- ½ teaspoon of himalayan pink salt (divided in 2)
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Place almonds in a small bowl, cover with water.
- Add ¼ teaspoon of pink salt. Stir and let sit for at least 4 hours (best if left to soak overnight).
- Strain and rinse almonds (SAVE 3 CUPS OF THE WATER).
- Combine the soaked almonds, vanilla extract, remaining pink salt, and pumpkin salt in a blender with the 3 cups of saved water.Blend on low for 3 minutes, until smooth and creamy.
- Using a cheese cloth or nut milk bag, line a bowl and pour the almond mixture into the bowl.
- Lift up edges of cheese cloth, wrap the almond mixture and squeeze out all the milk into the bowl.
- Transfer the milk into a resealable glass jar and put in the fridge.