Almond Milk
Makes 2 1/2 cups milk
1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 ½ cups after soaking)
2 1/2 cups water
3 pitted dates, soaked
1/2 teaspoon vanilla extract, optional
Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth. To separate the “milk” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag. Serve at room temperature or chilled.
Stored in the refrigerator, Almond Milk will keep for five days.
| Almond milk is a wonderful dairy substitute. Drink it plain, use it as a base for smoothies, or serve it over cereal. To make a richer Almond Cream, add only 1/2 cup water at the end, for a total of 2 cups water. |