| Calories | 59 |
Fiber | 0 g |
| Fat | 0 g |
Cholesterol | 0 mg |
| Sat Fat | 0 g |
Sodium | 2 mg |
| Mono Fat | 0 g |
Calcium | 46 mg |
| Poly Fat | 0 g |
Magnesium | 50 mg |
| Protein | 4 g |
Potassium | 129 mg |
| Carb | 6 g |
Vitamin E | 3 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
description:
Almond milk can be made at home with the recipe below, or buy it in a shelf-stable box, next to the soy milk in most supermarkets.
servings
1 cup natural or blanched almonds
3 cups water
1 tsp. honey or vanilla extract
Add ingredients to blender. Process at low speed for 1 minute, and 3 minutes at high speed until smooth. Strain the mixture through cheese cloth to remove remaining solids. Refrigerate.