Homemade Almond Milk

Homemade Almond Milk

One cup raw whole almonds, soaked overnight, drained and rinsed.  One cup of  the best-tasting water you have available, I use bottled.  Sweeten and salt to taste.  I use two Medjool dates (pitted) and a few grinds of Costco's pink salt.  I used to use about a tablespoon of raw agave instead of the dates but found the dates give it a mellower depth of sweetness, and help cut the "wet cardboard" flavor.

I run the Vitamix for one and half minutes.  A regular blender would be even longer.  This really pulls the fats and flavors out of the nuts.

Pour through a fine sieve, milk bag, or I use a paint strainer from the hardware store. Squeeze out as
much moisture as you can.  Decant into a cool-looking old milk bottle.

Save the pulp for another purpose--crackers are what I usually make. Or granola bars.  I'm working on biscotti but have been unsuccessful so far. If you dehydrate the pulp, it's supposed to make the best almond flour.  The grossest-sounding use I read was a vegan cheesecake.  The raw vegan hummus might be okay.