HEAVENLY VANILLA ALMOND MILK
By Pattywak
What a great idea for dairy lactose persons. I will be making this for my grandkids.
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 .
Details
Preparation
Step 1
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.
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