Almond Milk

Almonds are one of the only alkalizing nuts.  They are a good source of Vitamin E & protein, & are very satisfying.  As a great replacement for dairy milk, enjoy almond milk with raw granola, porridge or other breakfast cereal.  Use as a base for smoothies, shakes or other flavored milks, such as chocolate (using raw cacao &/or carob powder), or use the creamier version as a base for sauces & gravies.  Blend or process with frozen fruit to make ice cream, or add to ice cream recipes & freeze.

1 C almonds, soaked, rinsed & drained

2-4 C water

1-2 dates, soaked (save the soak water for future use)

1 tsp vanilla extract

Soak almonds for 8-12 hours; rinse well & drain.

In a high-speed blender, blend nuts & water until smooth.  (Use more or less water, depending on consistency desired.)  Strain mixture through a nut mylk bag.  Return strained mylk to blender & add soaked dates & vanilla; blend well.

Store in the refrigerator in a jar with a tight-fitting lid; will keep for 3 to 5 days. 

You may also use the nut mylk pulp for future use as a flour in cakes, cookies, etc. – just dehydrate & blend until fluffy.


Update (2/21/2012):
Here is a video demonstrating how to make almond milk: