My body doesn't digest dairy, so I've learned to make a few different types of dairy free milk. Almond milk is one of my favorites. I use it in my smoothies and it adds a nice, creamy consistency. You can also use this recipe with any type of nut you choose, so play around with it. It's very easy to make. My husband likes it in his cereal. Enjoy.
- 1 cup of raw, organic, almonds
- 4 cups of filtered water
- 1 teaspoon vanilla (optional)
- 1 teaspoon of agave, raw honey or date paste (optional)
- Milk nut bag
Place the almonds in a bowl large enough so that you can cover about an inch above the almonds with water. Soak the almonds a minimum of 8 hours. After the almonds have soaked, drain and rinse them. Throw them in a high speed blender, or Vitamix, add 4 cups of filtered water, vanilla and sweetener. Blend until the nuts have chopped into tiny pieces – like a crumb size. Pour through the milk bag into a large bowl. Gently squeeze the nut milk bag until you've gotten all the milk out. Pour into a pitcher and store in the refrigerator. It's now ready to use. Remember, the milk will separate, so you will need to stir it before you use it. Remember, as with all my recipes, feel free to alter ingredients according to your taste. Enjoy!