- 1
Ingredients
- Optional:
- 4 cups water
- 1 cup raw almond, soaked overnight (see Why Soak below)
- 2-3 Medjool Dates
- 1-2 tsp vanillla
- Tools:
- Large Bowl
- Nut-Milk Bag
Preparation
Step 1
Before you go to bed, put almonds in a bowl and add water until almonds are covered with water. Let sit over night.
In the morning, rinse the nuts in water. Add 4 cups water and soaked almonds to a high-speed blender. Blend for about a minute until frothy and creamy. Place the nut-milk bag in a bowl and pour the almond milk into the nut-milk bag.
Start to “squeeze” the bag, so the milk is released into the bowl.
TIP: If you use Cashews you can make Cashew Milk and you won’t have any pulp and you won’t need a nut-milk bag!
NOTE: Once you’ve “milked” the pulp in the nut-milk bag, SAVE THE PULP in a Ziploc bag and store in the freezer.
Pour the nut-milk into mason jars and store in the fridge. It will keep for about a week, shake well before serving.
Why Soak Nuts?
Nuts & seeds have enzyme inhibitors – when a nut/seed falls from the mother plant it is designed to lay dormant, it’s the enzyme inhibitor that keeps the nut/seed dormant – but when (for example) a bird or squirrel picks up the seed and/or moisture touches the seed/nut, the moisure helps the enzyme inhibitors to be released so that the nut/seed is able to grow into a living plant. Soaking nuts/seeds removes the enzyme inhibitor which decreases the acidity, the bitterness and makes it much easier to digest. In adition, once the inhibitors are released, the nut/seed starts its transformation into a living plant and as a new growing plant, the nutritional content is much higher than the raw nut/seed. It is for this reason that all nuts & seeds should be soaked before you eat them. Soaking is also the first step to making sprouts as the soaking will release the enzyme inhibitors and allow the germination process to begin.