Almond Milk (Raw)

Instructions

1. Soak the almonds overnight in filtered water. Be sure to cover completely as they expand as they absorb water.
2. In the morning, drain completely and rinse well several times.
3. Place the almonds in a blender with 3 cups of filtered water.
4. Blend on high speed until the almonds are fully incorporated into the liquid.
5. Pour mixture into a nut milk bag (you can get one at most department stores or online for under $5).
6. Strain the milk from the pulp over a bowl until you can’t squeeze any more liquid out of the pulp.
7. You can reserve the pulp for another use such as making cookies or crackers.
8. Refrigerate any unused milk. Lasts about 2 – 3 days.
9. If you like your nut milk thicker and richer, more like cream, just add less water.
10. For thinner almond milk, add more water.
11. For a sweet version, add a few dates (or date paste) and alcohol-free vanilla extract or almond extract.

This recipe is from the book Unprocessed and is provided courtesy of the author Chef AJ