Raw Almond Milk

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HELLO.
I’m still alive, thanks for asking.

First announcement: NYC is so rad.
Second announcement: I’m exhausted.

But seriously, y’all. I’ve been choosing sleep over food.. WHO AM I.

We went and got all our stuff from CO, which included several boxes labeled “KITCHEN” with a sharpie. Happy dance.

Pots, and pans, and a means to make coffee…so basically, all my dreams are coming true.

The first thing I did when I unpacked my Vitamix: ALMOND MILK. (FYI you’ll need a nut bag for this recipe. Check your local kitchen stores, or Amazon.)

I’ll give it to you in a few easy steps.

1.) Soak 2 cups of raw almonds in water overnight. Make sure they are covered.
2.) In the morning, drain and rinse them. Pour them into blender of choice.
3.) Add 6 ISH cups of filtered water. Blend on high for 40-60 seconds.
4.) Pour this mixture into the nut bag over a big bowl. Then squeeze out all that liquid gold.
5.) I use the leftovers nut grounds for making Raw Vegan GF Cookies. You can add it to smoothies as well; it is very nutritious!
6.) If you so desire, you could add vanilla, or honey, or cinnamon, or chocolate…but Andy and I like our milk plain jane. Suit yourself.

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Keep your Almond Milk refrigerated. Since this is a raw food, it typically lasts between 3-5 days. So if you don’t go through it fast enough, cut your recipe in half.
There is a natural separation that will occur and it looks funny. That’s normal. Just be sure to stir or shake well, before serving. Andy has it with his cereal. I like it in smoothies, or just a cold glass with a piece of Green & Black’s dark chocolate.

Store bought Almond Milk will not compare to the reeaal deeeaal. Give it a shot.

from my Tiny Kitchen,
glorieanna

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