Once you've learned you won't want to go back to store bought... Easy, creamy, and fun to experiment with flavors when the base is mastered.
Ingredients
1 cup raw, unsalted Almonds,
Cashews, Walnuts or Hazelnuts
3-4 cups Filtered Water + more for soaking
(3 cups for creamier consistency,
4 cups for higher volume)
Optional
2 Medjool Dates or 2 teaspoons
Honey or Maple Syrup for sweetness
1/2 teaspoon Cinnamon
1 teaspoon Vanilla
Pinch of Salt
Method
1. Soak nuts and pitted dates overnight in cold water. Drain and rinse when ready to use.
2. Add all ingredients into a blender and blend on high for a little under 1 minute.
3. Strain through a cheese cloth. You can also use a fine mesh colander, but the milk may have more residue. Save the nut pulp for energy bites, baked goods or smoothies! Cashews tend to have very fine pulp, blend for an extra 30 seconds and skip this step.
4. Store in fridge for 3-4 days. Or freeze in a silicon ice tray for smoothies.
Almond milk
Supplies!
Almond pulp
