Almond Milk

Little Vegan Devil's Note:

An easy, home made alternative to dairy.

• Total Time: 5 mins
• Prep Time: 0 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 3/4 cup whole almond, soaked in water overnight
• 2 cups fresh water
• 2 -3 dates

Directions:

1. After the almonds have soaked overnight, drain and discard soaking water.
2. In a blender, blend almonds with 2 cups of fresh water and dates.
3. Once well blended, strain the mixture to remove any almond particles that may be left. The best way is to strain through a fine mesh strainer lined with cheesecloth.
4. Once prepared, the milk should be refrigerated. Can keep for up to 4 days.

Reviews

[free-free]

YUMMY......I used cheese cloth to strain it and was happy with the results...save the paste/pulp to use for other raw or baked goodies... editing: it is 6 months later and I use this recipe so often...i now could not be with out it :)...use it in green smoothies almost every day lately and just used it in Almond Energizer so decided to update my review from last summer... :)-thanks little Vegan Devil

[LilPinkieJ]

This is a great recipe that is the most similar to the one I make at home when we are fasting. I have found the best way to strain it is to use a cheesecloth. I have also used the mesh device that comes inside my Lalanne Juicer. The result is a delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy.