Almond Milk
Homemade and Delicious
INGREDIENTS:
1 1/2 cups almonds, soaked overnight then drain and rinse
pinch of herbal salt substitute
4 cups fresh filtered water
2 – 4 tbsp of agave, depending on how sweet you want it (sweetening is optional)
1 tsp vanilla extract or vanilla bean, seeds only (optional)
Instructions
1. Blend almonds and water in blender for about 3 minutes.
2. Strain the milk through a nut milk bag or multiple layers of cheesecloth to make sure no almond pulp will go back into your milk.
3. Add almond milk and remaining ingredients to blender.
4. Blend to combined. Pour into pitcher and refrigerate if not using right away.
Shelf life in fridge of 4 to 6 days
Set almond pulp aside for almond recipes in dessert section