Almond Mylk

What you need:

• 2-3 cups of organic almonds
• 2 cups of filtered water per 1 cup of almonds (4-6 cups)
• 1/2 tsp salt
• OPTIONAL: 2-3 vanilla bean pods
• You will also need a cheese cloth to strain the almond milk.

This recipe is a fool-proof, healthy and delicious way to dodge the seemingly endless “milk alternatives” isle at the grocery store. “Brewing” almond mylk is a simple 5 step process (SOAK, DRAIN, RINSE, BLEND, STRAIN), which we will highlight for you below:

Toss your desired amount of almonds in a large bowl and fill with water until covered. Add 1/2 tsp salt, and let sit for at least 12 hours. Once soaked, you will drain out all the water, and start rinsing the almonds thoroughly (you’ll be surprised how dirty the water is!!). Add your almonds into a high-speed blender (i.e Vitamix), plus filtered water. Blend for a few minutes — until you end up with a smooth consistency liquid. Add your vanilla bean pod if desired, combine, and strain your fresh, delicious almond mylk with a cheese cloth! I like keeping my mylk in glass bottles; consume within one week.

Check out my “Chocolate almond ball” OR “RAW vegan ice cream bars” recipe if you want to re-use your left-over almond meal (it adds up!). You can also dehydrate it in your oven and use as flour.

CHOCOLATE ALMOND MYLK: if you’re like my son, who prefers chocolate nut mylk, simply add 1 Tbsp raw, unsweetened cacao for each cup of almonds! i.E if you use 3 cups of almond, use 3 Tbsp raw cacao, and 6 cups of filtered water to make chocolate almond mylk.

Hope you enjoy the process of almond mylk “brewing”!!