1 2 . 1 7 . 1 2

made a batch of

a l m o n d  m i l k

for the first time today

{ THE }

easiest thing to make, ever

and one of the most delicious

This recipe makes about 2-3 cups of fresh almond milk that will keep in the refrigerator for 3-4 days. I like to double the recipe. Store it in a glass jar or other airtight container.

1 c raw almonds

2-3 c water

3 dates

1/2 tsp organic vanilla extract

1 nut milk bag (or cheese cloth + sieve)

DAY ONE: Soak one cup of raw almonds in water for 12-24 hours.

 DAY TWO: Drain the almonds you had soaking, add them into the blender along with 2-3 c water (the less water you add the creamier the almond milk), dates, and vanilla. Blend for a couple of minutes. Once it is completely blended, pour your almond milk through the nut milk bag (or cheese cloth/sieve) into a bowl. Squeeze as much of the liquid from the bag as possible. Once all the milk has drained through the bag you can either toss the remaining almond pulp or lay it on a cookie sheet and dry it out in the oven at 175F until it is dried out (you will have your own homemade almond meal).