How To Make Almond Milk

This delicious, creamy almond milk is so satisfying that it was the key to my easy transition to being completely dairy-free. I’ve wanted to give up dairy for some time now, but the one challenge was my morning latte. This almond milk was so good it almost made me forget to add the coffee. It’s given me the key ingredient that’s allowed me to create non-dairy beverages that I like even more than cafe latte.

This almond milk is delicious by itself, in smoothies or on raw granola.

Ingredients:
3 cups water
1 cup  raw almonds, soaked 8-12 hours (3 hours at least)
1-2 T organic raw honey, or raw agave syrup
1/2 vanilla bean or 1 tsp natural vanilla extract
2 pinches Celtic or Himalayan sea salt

Instructions:

Soak the raw almonds for at least 3 hours, preferably overnight. Discard the soak water and rinse. Soaking almonds makes them much easier to digest and more nutritious by activating the enzymes and neutralizing an enzyme inhibitor that makes nuts hard to digest for some people.

Put almonds and water into blender and blend until smooth.

Strain through a fine mesh strainer or piece of muslin or muslin bag. If you’re using a strainer, stirring with a tablespoon in a spiral motion will help the almond milk to move through faster. If you’re using muslin gather up the ends and squeeze to press the milk through.

Save the almond pulp to use in other recipes such as raw cookies or porridge. Rinse out the blender, add the almond milk and the rest of the ingredients and blend thoroughly until frothy and creamy.

You can drink the almond milk as is, or use it in other recipes. It will keep in the fridge for a couple days.

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• Raw Granola and Almond Milk
• How To Make Cashew Milk
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• Banana Mocha Non-Milk Shake
• Vegan Vanilla Ice Cream