Almond Milk

1. 1

   Place almonds in a large bowl or cup and cover with enough water to come an inch or two above the almonds.

2. 2

   Allow to soak for 8-48 hours (I usually do them over night)

3. 3

   Rinse and drain almonds under cold water.

4. 4

   Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla.

5. 5

   Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.

6. 6

   Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through.

7. 7

   Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.Store in the fridge.

8. 8

   (Up to Five days.)

9. 9

   Save the leftover almond 'meal'.

10. 10

    You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack.

11. 11

    You can also experiment with baking with the meal, jut as your would almond flour.

* Per serving · 4 servings · Values may vary.

No additional tips available.