ALMOND MILK:

INGREDIENTS

– 1 CUP RAW ALMONDS

– 2 CUPS WATER

– A PINCH OF SALT

– OPTIONAL: SWEETENER (DATES, HONEY, OR MAPLE SYRUP), FLAVORINGS (VANILLA, CINNAMON)

INSTRUCTIONS

1. SOAK THE ALMONDS: SOAK THE ALMONDS IN WATER FOR 8-12 HOURS OR OVERNIGHT.
2. DRAIN AND RINSE: DRAIN AND RINSE THE ALMONDS.
3. BLEND: BLEND THE ALMONDS WITH 2 CUPS OF WATER AND A PINCH OF SALT UNTIL SMOOTH.
4. STRAIN: STRAIN THE MIXTURE THROUGH A CHEESECLOTH OR NUT MILK BAG TO SEPARATE THE MILK FROM THE PULP.
5. SQUEEZE: SQUEEZE THE CHEESECLOTH OR NUT MILK BAG TO EXTRACT AS MUCH MILK AS POSSIBLE.
6. STORE: STORE THE ALMOND MILK IN THE REFRIGERATOR FOR UP TO 3-5 DAYS.