ALMOND MILK

Homemade almond milk has a surprisingly rich, delicious flavor. This basic recipe can be used
to make different

types of nut milk for smoothies, soups, and sauces. The leftover pulp can be dehydrated and used
as flour in breads,

cookies, and cakes.

INGREDIENTS | SERVES 2

1 cup raw almonds

3 cups water

Pulp from ½ vanilla bean or 1 teaspoon vanilla extract

1. Soak the almonds in the water for 6 to 12 hours. Blend almonds, water, and vanilla together in
a food processor or

blender (until the rattling noise stops), approximately 1 minute in a high-speed blender.

2. Put a nut milk bag in a bowl and strain through the bag to separate the milk from the pulp.
Discard the pulp and

place milk in a refrigerated airtight container until ready to use. Can be kept for up to 3 days.

3. An alternate method is to pour ingredients into a soy milk machine, which blends and strains
the milk.

PER SERVING:

Calories: 274 | Fat: 24 g | Protein: 10 g | Sodium: 5 mg | Fiber: 0 g

Nut Milk

One of the staples in a raw foods diet is milk made from nuts, seeds, or grains, rather than soy or
dairy products. In

place of the almonds in this recipe, try cashews, hazelnuts, macadamia nuts, or oats.