Almond Milk (or Nut Milk)
1 cup almonds soaked overnight
3 to 4 cups water (or less depending how thick you want it)
1/2 teaspoon vanilla extract (optional)
1 - 2 dates (optional)
Soak almonds to 12 hours or overnight and rinse well.
Blend water and nuts until creamy. (Add vanilla and dates, if wanted)
Place a nut milk bag or cheese cloth inside a bowl or pitcher. Pour milk into the bag, and gently squeeze through the bag, holding top closed. Be patient and think about the LOVE you want to put into this gorgeous milk. Squeeze gently, and as you get closer to the pulp, firmly squeeze out any excess liquid.
Leftover nut pulp can be frozen as is, or spread on a sheet and dehydrated. Run through blender or food processor, and use in recipes where almond flour or pulp is called for. Store in refrigerator up to 3 days.
Go HERE for more information on where to find truly unapsteurized almonds.