Almond Milk Recipe Using Almonds for 4 Servings

Instructions:

1. Place 1 cup (145g) raw almonds in a bowl and cover with water by at least two inches. Note: They will expand as they drink up the liquid.
2. Wait 8 hours. Leave the bowl on the counter or in the fridge overnight until the nuts feel plump and the skins slip off easily.
3. Rinse thoroughly. Drain the soaking water and rinse the almonds under cold running water until the water runs completely clear.
4. Load the blender. Combine the soaked almonds, 3 cups (710ml) filtered water, pink salt, 2 pitted dates, and vanilla paste in your blender. Note: Adding the salt now ensures it dissolves completely.
5. Blitz on high. Pulse a few times, then blend on the highest speed for 60 to 90 seconds until the mixture looks frothy and white.
6. Set up the strainer. Place a nut milk bag or cloth over a large bowl and pour the mixture in slowly.
7. Squeeze with intent. Use your hands to squeeze the bag, working from the top down until the almond pulp feels like dry sand.
8. Bottle it up. Pour the strained milk into a clean glass jar and seal tightly.
9. Chill and settle. Place in the fridge for at least 1 hour until the liquid is cold and refreshing.
10. Shake before use. Give the jar a good rattle to re incorporate any natural fats that settled.