Homemade Almond Milk

Ingredients

1 cup raw almonds (soaked overnight or at least 4–6 hours)

3–4 cups water (less water = creamier, more protein per cup)

2–3 tbsp hemp seeds (easy protein boost, neutral taste)

1–2 tbsp chia seeds or flaxseed (optional, adds thickness + fiber)

1 scoop plant-based protein powder (vanilla or unflavored; ~20g protein)

Pinch of sea salt

Optional: cinnamon, vanilla extract, or a few drops stevia/monk fruit

Drain and rinse soaked almonds.
Add everything to the blender.
Use the smoothie or custom blend cycle until fully creamy.
Strain if you want it smoother (nut milk bag or fine mesh), or leave as-is for more fiber and protein.

Protein Boost Options (pick what works for you)

Hemp seeds: easiest upgrade, no chalky texture

Plant protein powder: biggest protein jump

Collagen peptides (if you use them): dissolve well, no flavor

Cashews (¼ cup added): adds creaminess + a little extra protein

Rough Protein Estimate (per batch)

Almonds (1 cup): ~24g

Hemp seeds (2 tbsp): ~6–7g

Protein powder: ~20g

👉 Total: ~50g+ protein per batch

Tips so it tastes good (not gritty)

Blend longer than you think—this blender can handle it

Add protein powder after initial blend, then re-blend briefly

Use vanilla + cinnamon if the plant protein tastes earthy

Chill before drinking—it improves texture a lot