I am really enjoying making my own almond milk these days. So much better than store-bought! Plus, I get the pulp to cook with! This recipe can also be used with other types of nuts.
4 cups filtered water (or spring water if you are lucky enough to have a source!)
1 cup organic raw almonds (soaked 24 hours to germinate)
2-4 Medjool dates (pitted), optional
2 teaspoons organic vanilla, optional
Add ingredients to blender. Blend on high for about 45 seconds. Pour through a nut milk bag into a bowl or pitcher. Squeeze bag tightly until all liquid is removed and only almond pulp remains. Refrigerate milk and use within about 4 days. Place almond pulp in container for later use and freeze. The pulp can be used for a variety of recipes.