Almonds create a rich, creamy, and sweet milk that you can use countless ways. Pour it over your cereals or granola, substitute it for milk when baking, or make it the cream base for savory or sweet sauces.
1 cup almonds, soaked overnight
3 cups water
1 tsp. vanilla extract (optional)
Process on high until well blended.
Place a strainer over a deep bowl line the strainer with cheesecloth.
Homemade raw almond milk will keep well in the refrigerator for three or four days.
Don't forget to save the almond pulp! Spread it evenly on a baking sheet and let it dry out—then add it to baked goods, smoothies, granola, oatmeal, and more!