Ingredients
Scale
1 cup almonds
1/2 teaspoon vanilla extract
3 dates
pinch of salt
water
Instructions
- Soak almonds overnight in 3 cups of water.
- Drain water, and place almonds in a heavy duty blender with 4 cups of water, vanilla and dates.
- Blend for about a minute and a half.
- Pour Almond mixture through cheesecloth or a nut bag to strain.
- Try and squeeze all of the moisture out of the cheesecloth, and reserve pulp in a small bowl.
- Pour almond milk into a pitcher and store in the refrigerator for 3-4 days.
Notes
Denitra suggests using extra pulp in cookies and quick bread mixes for added protein.
Yield 1 Quart Almond Milk.