1 – Soaking : put the almonds in a bowl and cover with about an inch of water covered with a cloth, overnight, or refrigerate.
2 – Mixing : Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Place the almonds in the blender and cover with water, vanilla extract and honey. The almonds should be broken down into a very fine meal.
3 – Filtering : Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
4 – Retention : Store the almond milk in sealed containers in the fridge for up to two days. Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period.
Don’t forget the leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet.
What do you need :
– 1 blender
– 1 container
– 1 soy milk maker or Fine-mesh nut bag or cheese cloth
The ingredients :
– 112g raw Almonds,
– 1 200ml filtered water
– Vanilla Extract
– honey, agave syrup or maple syrup