• Homemade Almond Milk

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    Homemade Almond Milk
    From Living Light Culinary Arts Institute
    1. Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
    2. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth.
    3. To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.
    4. Serve at room temperature or chilled. Store in the refrigerator for up to five days.
    5. This can be used as a base for smoothies or cereal.