Home-made Almond Milk

Don't be a prisoner to store bought almond milk again!  


Makes approx 3 – 4 cups

1 cup raw almonds, soaked 8 – 10 hours or overnight, skinned if desired, not necessary                                                                                                   

2 – 6  dates soaked in warm water 30 mins or overnight, reserve water        

3 - 4 cups filtered water and a Pinch of sea salt if desired.

Drain and rinse almonds discarding the soaking water. Pit dates if using. Process almonds, dates, soaking water, filtered water and sea salt if using, in a powerful blender for 3 - 5 minutes or longer.  Strain the frothy blend in a cheese cloth or a fine mesh strainer.   Refrigerate milk in a covered glass container for up to 5 days. 

OPTIONS:

Flavors may be added such as ½ tsp – 1 tsp vanilla extract, 2 tbsp raw cocoa powder or berries.

Reserve almond pulp for smoothies, humus, power balls, nut burgers, vegan loaf, etc.  Freeze until needed.

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