Image Credit: Benedicte Lechrist
Combine all ingredients in a high-speed blender and process until smooth.
To separate the milk from the pulp: squeeze the mixture through the more than a NUT MILK BAG (or cheese cloth) and compost the pulp or reserve it for use in cookies, piecrusts, breads or biscotti.
It makes about 2 ½ cups. Stored in a sealed glass jar in the refrigerator, almond milk will keep for up to 4 days. It naturally separates so shake well before serving. A walnut milk recipe is essentially the same but has a pinch of salt added to the ingredients.
(www.rawsomecreations)
| Servings | Prep Time |
| 2 cups | 8 hours |
| Cook Time |
| 10 minutes |
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Combine all ingredients in a high-speed blender and process until smooth.
To separate the milk from the pulp: squeeze the mixture through the more than a NUT MILK BAG (or cheese cloth) and compost the pulp or reserve it for use in cookies, piecrusts, breads or biscotti.
It makes about 2 ½ cups. Stored in a sealed glass jar in the refrigerator, almond milk will keep for up to 4 days. It naturally separates so shake well before serving. A walnut milk recipe is essentially the same but has a pinch of salt added to the ingredients.
(www.rawsomecreations)
|
Ingredients
- 1 cup whole raw almonds Soaked 8 hours, rinsed and drained.
- 2-3 cups filtered water Depending on if you like it thicker of thinner.
- 1-3 pitted dates Optional, you can use stevia, honey or agave too.
- 1/4 tsp vanilla extract Optional.
- dash cinnamon powder Optional.
Servings: cups
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