Almond Milk

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Barbara Rexford

Almond Milk

If you simply can’t go without your almond milk and you’re feeling up to it, this recipe for raw almond milk is simple, delicious and will save you a buck or two, but it will take a bit of planning because of the time it takes.

Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Almond milk is our absolute favorite dairy replacement beverage, and is fantastic in lattes.

Ingredients:

1 cup raw almonds

4 cups filtered water

Pinch of sea salt

1 Tbsp non-alcohol vanilla extract

1/2 vanilla bean (optional)

3 Tbsp raw honey or maple syrup (or 3 soft dates, pitted and finely chopped) or 1 T agave nectar

Instructions:

Soak almonds in enough water to cover them for at least 12 hours, then drain, use that water to water your plants. In a blender or food processor, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth. Pour through a strainer to separate pulp. Pulp can be saved for use later in something else such as cookies or cakes. Pour liquid back in the blender and blend in vanilla extract and vanilla bean (if using) and sweetener until well blended.

— Barbara Rexford

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