Never, ever, EVER buy almond milk again, this one is so easy to make and so much tastier than the store-bought; every time I give this recipe out people are amazed by how simple it is. To make it more cost-effective I wait for almonds to be on sale, I buy 10+ pounds at the time and store them in my freezer.
Make the vanilla version of it, unless you are using it to cook salty dishes.
1 cup of raw almonds, soaked in water overnight , rinsed and drained
4 cups of water
Dash of salt
*For vanilla almond milk add 4-8 dates and 1-2 tsp of vanilla extract
*For chocolate almond milk add 8-12 dates and raw cacao powder to taste
- Blend all ingredients together for about 2 minutes until white and creamy.
- Strain in a nut milk bag, a fine mesh strainer or several layers of cheese cloths. ( the nut milk bag makes it much faster and easier)
Save the almond paste in the strainer, spread over a cookie sheet, and dry using a dehydrator or an oven on it’s lower heat setting.Grind in a food processor and use as almond flour. Because the almonds will lose some flavor and fat in the process, mix with regular almond flour.
Makes about 4.5 cups of almond milk