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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