Soak 2 cups of raw (unsalted) almonds in 1 quart of water for 8 hours or overnight. Rinse off the almonds and strain. Place the soaked almonds in blender with 1 ½ quarts of filtered water. Blend for 2-3 minutes on high until mixture looks like milk. Strain the milk through cheesecloth and squeeze to get all the precious liquid out. Place strained milk in a glass jar and add 1 tsp. pure vanilla extract and liquid stevia drops to sweeten (or 2 TBSP. pure maple syrup can be added instead of the stevia). Shake well and keep refrigerated for up to 5 days.

*If you are using this milk recipe for a savory dish or soup, omit the vanilla and sweetener

*You can also use a nut milk bag to strain the milk. I have one of these helpful little bags and it works really well…it’s easier and quicker than the cheesecloth. See link to order if interested:

Color: GREEN
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