Ingredients:
1 cup almonds, soaked overnight
4 cups water
pinch of sea salt
optional:
1 tsp vanilla extract
1-2 pitted dates
Procedure:
• Blend almonds and water together until almonds are well broken down and you have created a milky color.
• Strain through a nut-mylk bag or other fine mesh apparatus.
• Rinse the blender cup and pour milk back in it and blend with extra ingredients.
• Store in glass container in fridge for up to a week!
Tips/Notes:
• Cheesecloth is not going to work for straining…the holes are too big, and unstrained almond mylk can be scratchy on the back of the throat for many.
• Use the same process for other nuts. You will not need to strain when using most other nuts.
• Soaking nuts removes enzyme inhibitors, which makes for easier digestion and absorption of nutrients.
Short Cut Nut-Mylk
Ingredients:
2 heaping tb raw almond butter (or other nut butter of choice)
2 cups water
pinch of sea salt
optional:
vanilla
1-2 pitted dates
Procedure:
• Blend all ingredients together until smooth and milky.
• Store in glass container in fridge for up to a week.
