1 cup of raw Almonds
4 cups of filtered water
1 vanilla bean, or 1 tsp vanilla extract
2 – 3 Medjool Dates
Nut milk bag or cheesecloth
Glass or ceramic bowl
Glass bottle for storage.
Soak Almonds overnight, or for at least 8 hours.
Place almonds, the filtered water, dates and vanilla bean, or extract.
Into the blender and blend for one to two minutes or until smooth and Milky.
Strain into a bowl though the nut milk bag, or cheesecloth and squeeze
The bag to get as much of the milk out as possible.
You can save the pulp if you wish. ** see recipes below.
Pour your Almond milk into the glass bottle and store in the refrigerator for up
to three days.
Shake before use.
** If you want a lighter coloured milk you can blanch the almonds prior to blending.
*This recipe will produce approx. 1/2 cup of pulp. You can store the pulp in a sealed container in the fridge for up to a week, or freeze until needed. You can dry or lightly bake to make a delicious almond flour. Once dry, you may want to re-process the flour to remove any clumps to produce a finer flour. Store in airtight container. Use in muffins, breads, crackers, crusts, burgers or make a yummy almond spread. You can even use in a homemade facial scrub.
** How to blanch almonds.
Step 1: Soak the desired amount of raw almonds in boiling water that has
been removed from the heating element for 45-60 seconds.
Step 2: Drain the almonds, rinse them, and drain again.
Step 3: Allow the almonds to cool until you can handle them without burning
Step 3: Peel the almonds. Take a single almond between your thumb and
forefinger and pinch gently to slide the skin off the nut.
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