1 cup raw almonds, soaked 8 hours or overnight
4 cups filtered water
maple syrup or raw honey, to taste (optional)
pinch of sea salt
a splash of vanilla and/or almond extract (optional)
In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about two minutes. Make sure the nuts are thoroughly blended. Strain the milk through a nut milk bag or multiple layers of cheesecloth. Rinse the blender cup and place the strained milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.
Recipe adapted from Raw Food/Real World by arma Melngailis, owner of Pure Food & Wine in NYC. http://www.oneluckyduck.com/purefoodandwine/
Try this recipe using different nuts. Almond milk is my favorite and I think the most versatile, but I also love cashew milk, especially for smoothies. You can use almond milk as a substitute for milk in many recipes, to make hot cocoa, to pour over granola, etc. It’s great for people with a dairy intolerance!
Nut milk bags can be purchased at a kitchen supply store or on-line. http://www.naturalzing.com/ has them.