This milk is so delicious that it will easily make any cow’s milk lover a convert! You can eliminate the dates and vanilla if you wish to have a very plain milk to use for savory dishes. You can also remove the skins from the almonds if you want to have a very white milk. Just soak briefly in hot water and the skins will slip right off. Add a pinch of cardamon for a different flavor twist. You can also use the left over pulp for a nut pate or just eat it straight up with honey. The pulp can be frozen to use later if you are pressed for time. Just don’t throw it away!
* 1 cup raw almonds
* water for soaking
* 3 cups filtered water
* 3 medjool dates
* 1/2 tsp. vanilla or pulp from one vanilla pod
* a pinch of salt
Place the raw almonds in a bowl, cover with water and soak overnight. Strain and rinse the next morning. Place all ingredients in a high speed blender such as a vitamix or blendtec blender. Process until well blended. Place a nut milk bag or cheesecloth into a bowl and strain the milk through to seperate the pulp. The milk will keep in the refridgerator for about 3-4 days. Makes 4 cups.