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Almond Milk

 46 cups Water (filtered), less water makes for creamier milk
 1 cup Almonds (soaked)
 2 Dates (or substitute honey, maple syrup or agave to taste)
 ½ tsp Vanilla (or vanilla bean seeds, or vanilla powder)
 pinch of sea salt
1

Place all ingredients in a blender and blend on high for 30 seconds. Let the pulp settle and blend again for 30 seconds to 1 min. Repeat the process until the pulp looks quite fine. Once it is well blended, pour the contents into a nut milk bag within a bowl. Starting at the top, squeeze the contents down and let the milk filter through. Strain until the pulp is quite dry.

2

Store the fresh almond milk in a container in the fridge for 3-4 days. I use a large mason jar, which makes it easy to shake before pouring.

3

Don’t throw out that nutrient rich pulp! You can store it in the fridge for up to 4 days, and the freezer for at least a month. It is great for making almond pulp cookie bars and almond pulp brownies.