INGREDIENTS
- 1 cups raw almonds, soaked overnight
Optional
- 1 tsp vanilla extract
- 1 tbsp maple syrup, honey or 1-2 soaked dates
- pinch of sea salt
INSTRUCTIONS
-
After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with four cups of fresh, cold water and any optional add-ins.
- Blend on high for 2 minutes, or until creamy.
- Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
- Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.
