Almond Mylk

1 C raw almonds, soaked (1/2 cup before soaking) and drained
2-3 pitted dates (optional)
3 C filtered water

1. Soak almonds overnight.

2. Add soaked almonds, dates and water in blender and zap until well blended. Pour through cheese cloth to strain. When all liquid has drained, squeeze pulp* to make sure all liquid has been removed. Trust me you want ever drop!!!! Funnel into clean mason jar and put in refrigerator.


Prep time: 5-10 minutes
Yields  3 cups
Keeps for 3 days

To make vanilla almond mylk add 1 tsp. vanilla.

Note: Almonds are packed with calcium, fiber, folic acid, magnesium, potassium, riboflavin, and Vitamin E.
I change water at least one time while almonds are soaking overnight.

* Save the almond pulp, you can use this to make raw crackers, desserts, and cereal. Store in refrigerator for a day or so, I use it right away for breakfast the next morning.