Homemade Almond Milk

1. 1

   In a blender, place drained soaked almonds and the cold water; blitz for 60-90 seconds.

2. 2

   Strain mixture in a seive lined with several layers of cheesecloth, squeezing every bit of liquid you can out of the cheesecloth.

3. 3

   To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.

4. 4

   Use right away or refrigerate for up to 5 days.

5. 5

   Note: You can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.

* Per serving · 4 servings · Values may vary.

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