1 1/2 c. raw almonds, soaked overnight
6 c. water
2-4 dates (depends on desired sweetness)
1 t. vanilla extract
1 T. coconut oil
Pinch of sea salt
Pinch of cinnamon
1. Rinse & drain the soaked almonds (allow to soak for at least 8 hrs).
2. Combine all ingredients in a high power blender (I use a VitaMix) and blend on HIGH for 1 min.
3. Place a fine mesh sieve over a large bowl. Then place a few layers of cheesecloth, or a nut milk bag (yes, this is a real thing, and I LOVE mine!!!) in the sieve.
4. Pour 1/4-1/3 of the almond milk in the cheesecloth and gently squeeze out the milk.
**This makes almost 2 quarts of almond milk. If your blender is small, I recommend halving the recipe.**
Keeps in the fridge for 3-5 days. The milk will separate, so give it a good shake before drinking.
You can use the ground almonds to make your own almond meal. Just spread it out on a parchment lined cookie sheet & bake @ 300 degrees for 1-2 hrs. Then grind in a food processor & store in a mason jar.