This recipe is flexible. You can use more or less
water or almonds and vary the recipe to your liking.
There is no real science to it, so don't be afraid to experiment.
1 cup raw almonds
3-4 cups water
Soak almonds overnight in water. Dispose of the soaking water as it is should not be reused. Rinse nuts and put into a blender with fresh water. You can use much less water if you prefer a thicker milk. Blend on high for a minute or two and strain using cheesecloth or a strainer. The pulp can be saved for another use.
At this point you have a quality almond milk that will last 3-4 days. You will also have pulp that can be eaten raw or mixed into another recipe. Raw pulp can double for oatmeal with raisins and bananas or can be put into a stir fry, meat loaf, cookies or anywhere you could use extra nutrients.
Using Optional Ingredients:
- Coconut milk will add sweetness and a creamy texture
- Stevia can be added it you want a sweeter milk or coffee creamer
- Vanilla extract will add to the complexity of your milk