HEAVENLY VANILLA ALMOND MILK

What a great idea for dairy lactose persons. I will be making this for my grandkids.

HEAVENLY VANILLA ALMOND MILK

Photo by Pattywak


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • (Yields 1 cups)

  • 2

    cups raw almonds, soaked overnight

  • 8

    cups water (not your soaking water)

  • 2

    whole vanilla beans, finely chopped (you could also use pure vanilla extract)

  • 12

    dates, pitted and soaked overnight (don’t discard the soaking liquid)

  • DIRECTIONS

  • 1

    .

Directions

Drain and rinse almonds 2.Add all ingredients to your blender and spin on high for about 4 minutes. You might have to do that in several batches depending on your blender size. I had to make mine in 2 batches. 3.Once all your almonds have been liquefied, strain your milk using either cheesecloth or a fine mesh sieve placed over a large pitcher. You can just let the milk drip and it will happen rather quickly, but you can help facilitate (and speed up) the process by pressing it down with a spoon. 4.Make sure to squeeze every last drop of liquid out of that almond meal. 5.The almond milk will keep in the refrigerator for up to 5 days (I dare you to keep it that long, though). One little thing is it tends to separate, so make sure to give it a good shake before each use.


Nutrition

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