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Almond Milk

Almond Milk 

2 cups raw almonds, soaked overnight in enough water to cover

4 cups water

1 tsp pure vanilla extract (optional)

 

Drain and rinse the soaked almonds.  Blend with vanilla and 4 cups of water in a high-powered blender until creamy.  Strain using a nut milk bag or a cheesecloth lined strainer.  Discard any solids remaining.  Serve fresh or keep in a glass container in the fridge for up to 10 days (shake before serving as separation is normal).  

*Can use cashews as well to make cashew milk

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