Almond milk

I love alternating between almond milk, coconut milk, rice and oat milk. Save the pulp to use for other recipes. You can dehydrate this in your oven by turning your oven to the pilot light and evenly spreading the almond pulp onto a baking tray (no baking paper) for 3-4 hours or until dry.


1 cup raw almonds
Water, to cover almonds
3 cups water
1 teaspoon vanilla powder (optional)
½ teaspoon cinnamon (optional)
Sweetener to taste (optional)

To make:

Place the almonds in a bowl with enough water to cover. Refrigerate for a minimum of 8 hours, or overnight. Drain the water. Add the almonds and fresh water to a high powered blender. Blend until smooth. Strain the milk through a fine sieve or a nut milk bag. Return the milk to the blender and add the vanilla powder, cinnamon and sweetener. Blend to combine. Pour into a jar or bottle and refrigerate. Will stay fresh for 5 days. Makes 750 ml.