Almond Milk
Ingredients
2 cups almonds
4 cups water + extra to soak with
2 large medjool dates
1 tsp vanilla extract
1/2 tsp salt
Method
1. In a large, sealable container, add the almonds and fill the jar with water. Let the almonds soak for 12 hours.
After the almonds have soaked, strain them and add them to a blender along with the dates, salt, vanilla, and 4 cups of water.
Blend on high for 2 minutes and 30 seconds, or until the mixture is creamy.
Using a nut bag, thin cloth, or very fine mesh strainer, strain the mixture until all the almond pulp is removed from the milk. (I like to strain the milk 2-3 times to ensure all the pulp is gone.)
Once strained, pour the almond milk into a sealable container and store it in the fridge for up to 5 days!
Notes
