This recipe makes about 3 cups of almond milk.
1 cup of raw almonds
2-3 cups of water for blending
½ tsp vanilla extract (Optional)
3 dates, 1 TBSP maple syrup/honey, or 5-10 drops of liquid stevia (Optional)
Cover the almonds with filtered water and soak for 6-12 hours at room temperature, covered with a cloth.
Strain the almonds in a colander and rinse well.
Place the almonds in the blender with 2-3 cups of water (start with 2 and increase as needed).
Blend for 2 minutes, adding water as necessary.
Add the vanilla and sweetener if desired and blend until mixed.
Strain through a nut-milk bag, cheesecloth or fine mesh strainer into a bowl.
Store the milk in an air-tight container in the fridge. It should last about 3-4 days. You can save the almond meal for making grain free baked goods if desired; it should be stored in the fridge or freezer. You can dry it in the oven by spreading it on a baking sheet and putting in the oven on warm until the meal has a dry consistency.