Almond Milk

Directions

1. 1
   Place almonds in a large bowl or cup and cover with enough water to come an inch or two above the almonds.
2. 2
   Allow to soak for 8-48 hours (I usually do them over night)
3. 3
   Rinse and drain almonds under cold water.
4. 4
   Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla.
5. 5
   Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.
6. 6
   Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through.
7. 7
   Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.Store in the fridge.
8. 8
   (Up to Five days.)
9. 9
   Makes 4 cups.
10. 10
    Save the leftover almond 'meal'.
11. 11
    You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack.
12. 12
    You can also experiment with baking with the meal, jut as your would almond flour.