What a great idea for dairy lactose persons. I will be making this for my grandkids.more
(Yields 1 cups)
cups raw almonds, soaked overnight
cups water (not your soaking water)
whole vanilla beans, finely chopped (you could also use pure vanilla extract)
dates, pitted and soaked overnight (don’t discard the soaking liquid)
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.