Homemade Almond Milk

I use this on my granola instead of regular milk. Typically, I make a half batch because I don’t like to keep it too long in the refrigerator. You will also need cheesecloth to strain the milk, or it’s easier to purchase a “Nut Bag” from Amazon to do the job.

Ingredients:

• 1 Cup raw almonds
• 2 Tablespoons agave nectar or honey
• 1/2 Teaspoon vanilla extract (optional. I usually omit)
• 4 Cups filtered water

Directions:

Place the almonds in a large bowl and cover with water. Soak for at least 4 hours, but overnight in the refrigerator is best.

Drain the almonds and place them in a blender. Discard the soaking water. Add the agave (or honey) and vanilla extract if you want it. Puree until the almonds are in tiny pieces. Pour the almond milk through the cheesecloth or into a nut bag. You will need to use a spoon to push the liquid through the cheescloth. A nut bag is easier because you just add the puree and “twist” the bag to force the milk out. Store in the refrigerator. Shake well before using.

The pureed almonds can be saved and eaten as a topping for oatmeal or as a dessert topping on ice cream or berries.