Almond Milk

Almond Milk

Next on our 'to make' list was Almond Milk. We blended Almonds, (soaked overnight), with water, at a ratio

of roughly 1 cup almonds to 3 cups water. We squeezed the pulp in a mesh bag (a lot of people use the Nut Milk Bag, but a simple cheesecloth or paint strainer will do as good a job for a fraction of the price!) You can then save

the precious pulp to make all sorts Great recipes. You can use it

in pretty much any recipe that calls for almonds, such as cookies or

breads. Some recipes even call specifically for almond pulp.

Another option is:

1 1/2 cups soaked almonds

3 pitted dates, soaked or 1 tablespoon agave nectar

2 1/2 cups water

Place the almonds, dates and water in a blender and process until smooth. We squeezed the pulp in a mesh bag . Discard the pulp left in strainer. Transfer the milk to a sealed and store in the refrigerator. Almond milk will keep for five days. It will separate , so shake well before using.