Almond Milk

Ingredients

1 cup whole raw almonds, soaked 8 hours, rinsed and drained

2-3 cups water

1-3 pitted dates (optional )

1/4 teaspoon vanilla extract (optional)

Dash of cinnamon (optional)

Directions

Combine all ingredients in a high-speed blender (Blendtec or Vitamix) and process until smooth.

To separate the milk from the pulp: squeeze the mixture through the More than a NUT MILK BAG and compost the pulp or reserve it for use in cookies, piecrusts, breads or biscotti.

Serve at room temperature or chilled. Stored in a sealed glass jar in the refrigerator, Almond Milk will keep for up to 4 days. It naturally separates so shake well before serving.