I have mentioned almond milk a couple of times, so I thought I would give you a quick “how to”
2 cups (spring) water
1/2 cup raw almonds
Pinch of salt
Few drops or half stick vanilla (optional)
- Soak raw almonds overnight in water. I usually take the skins off as well, you don’t need to. The milk will be a darker colour if you leave the skin on.
- Drain and rinse almonds
- Add everything into a blender, blend well.
- Pour the almond milk in the nut bag into a large bowl.
- Squeeze the bag to get all the milk.
I don’t normally drink it straight up 🙂 but you certainly can. I use it most in smoothies and soups. You can store for 2 days in the fridge (shake before drinking).