Recipes

SERVINGS: 4 CUPS Per cup: Calories: 112, Fat: 9g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g Ingredients 1 cup almonds (1/2 lb- suggest ½ Nonpareil, ½ Monterey variety), soaked in water for 6-12 hours 4 cups water Instructions (Video if you prefer https://www.youtube.com/watch?v=WeZCMNB2YO0 ) Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water (4 cups) in a blender, and blend until the almonds have broken down and the milk looks creamy. Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard. Store the almond milk in an airtight container in the fridge for up to 3 days. (You can freeze leftovers, if needed, for up to 3 months, too!) Recipe Notes For a sweetened almond milk, try adding up to 4 dates for the batch, then strain as directed. For a flavored almond milk, feel free to add a splash of vanilla extract for a vanilla milk, or 1 to 2 tablespoons of cacao powder for a chocolate milk. (Sweeten with dates or maple syrup, to taste.) For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!