| Prep Time | 10 |
| Servings |
ppl
|
Ingredients
- 1 C raw nuts or seeds
- 4 C water
- pinch sea salt
- sprinkle cinnamon
- 2 tsp vanilla
Ingredients
|
|
Instructions
- To begin, you will need to acquire a nut milk bag. I chose one that was made out of unbleached hemp. There are many different varieties so check out your health food store or Amazon. Place nuts in a bowl and cover with about 2 cups of filtered water and let sit for at least 6 hours.
- Strain Almonds from soaking liquid and pour into a high speed blender (Vitamix is my blender of choice for this)
- Add 4 cups of water to almonds with a pinch of sea salt and process until smooth.
- Hold nut milk bag over a large bowl and pour processed milk into the nut milk bag.
- Gather up the edges of the nut milk bag and twist lightly around the top to start squeezing the strained milk into the bowl.
- It’s right about now that I give the nut milk bag a twist to get every last bit of liquid out. (I reserve the almond leftovers for my morning smoothies)
- At this stage you have almond milk, (it is absolutely delicious at this stage), but this is where I want to add my cinnamon and vanilla. Put all the nut milk back in the blender and add the additional ingredients and process for just a few seconds to incorporate the flavors.
- Pour into glass jar with lid and refrigerate. Shake before using. Almond milk will last up to a week in the refrigerator.