Homemade Almond Milk

side vegetarian kid-friendly wheat/gluten-free almond vanilla healthy weelicious drink kidney friendly vegan pescatarian paleo peanut free soy free kosher small plates

Catherine McCord

Makes 3 1/2 cups

Source

Ingredients

1 cup organic raw almonds

2 tablespoons agave nectar or honey

1/2 teaspoon vanilla extract

4 cups filtered water, plus extra for soaking

Method

Place the almonds in a large bowl and cover with water. Soak at least 4 hours, up to 2 days. Overnight is ideal.

Drain the almonds and place them in a blender with the remaining ingredients. Puree until the almonds are in tiny pieces. Discard the soaking liquid and use new filtered water for pureeing.

Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).

Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.

Pour the milk and the almond puree into separate containers and refrigerate until ready to drink." the pureed almonds can be saved and eaten as a breakfast with typical oatmeal toppings, or as a dessert topped with fresh berries!