Almond Milk

Based on a recipe in Jennifer Cornbleet's book, Raw Food Made Easy. She says, "Homemade almond milk is more nutritious than boxed nondairy milks." I pour it over my breakfast granola. Prep and cook times include the 8 to 12 hours required to pre-soak the almonds; afterward, this goes together in minutes.

• Ready In: 12 hrs
• Yields: 2 1/2 cups

Ingredients

• 2 1⁄2 cups water, divided
• 1  cup  raw  almonds, soaked to yield 1 1/2 cups (refer to instructions for soaking almonds in the directions below)
• 3  medjool dates, pitted and soaked for 30 minutes
• 1⁄2 teaspoon vanilla extract (optional)

Directions

1. SOAK ALMONDS:.
2. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
3. SOAK DATES:.
4. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
5. TO MAKE THE ALMOND MILK:.
6. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
7. Add the remaining cup of water and blend until smooth.
8. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
9. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
10. Discard the pulp from the strainer.
11. Transfer milk to a sealed container and store in the refrigerator for up to five days.
12. It will separate, so shake well before using.