Homemade almond milk

Ingredients:

• 1 cup raw almonds
• 3 cups water (plus extra for soaking)
• Optional: 2 dates
• Optional: 1/2 tsp vanilla

Preparation:

1. Soak almonds in water for at least 6 hours or overnight.
   
   
   Soaking almonds is an important step in the process, as it helps soften the nuts. Furthermore, almonds generally taste much better after soaking and rinsing, which means the milk will taste better, too. Some raw food advocates claim that soaking almonds increases enzymatic activity, which may promote better nutrient absorption.
2. Drain the almonds. In a blender, blend the almonds and dates with 3 cups of water until almost smooth.
3. Strain the mixture through cheesecloth or another sieve.
   
   Use milk in smoothies, shakes, soups, and other dishes. Or try adding it to a latte or granola.
4. Store any remaining milk in a sealed container in the refrigerator. Homemade raw almond milk will keep for 3-4 days.
   Exit: 3 tbsp.
   
   

   Note

   
   This recipe calls for whole, raw, unsalted almonds. Roasted, baked, salted, or sliced ​​almonds will not work.
   You can use a very fine strainer, but cheesecloth is better, and a nut milk bag is ideal..