Joni Sare, cooking instructor

Raw: Almond milk

There were many exclamations of wonder and delight over this almond milk.

Ingredients:

  • 2 cups almonds
  • 4 cups water
  • 3 medjool dates
  • 1 tsp salt

Directions:

  1. Soak the almonds overnight in enough water so that there’s a cup of water above the almonds.
  2. In blender, mix all ingredients well (drain and rinse the almonds).
  3. Pour the contents into a nutmilk bag (see Tip, below, if you do not have a nutmilk bag) and squeeze the liquid into a serving pitcher. Retain the almond pulp for other uses.

Tips:

> I use 2 cups of almonds to 4 cups of water b/c I like a more full-body milk. Many people use 1 cup almonds to 4 cups water. Also, water can be Thai young coconut water, or other fruit/veggie juice.

> Alternatives to a nutmilk bag are:  sprout bag, triple-layered cheesecloth, thinly woven fabric, fine-mesh screen

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