Soulfully Vegan

Almond Milk

Ingredients:
130 g raw almonds, soaked overnight (The longer they soak, the creamier the almond milk will be, but make sure to drain and add fresh water every 8 hours)
4 cups water, plus more for soaking
2 medjool dates, pitted and soaked overnight in just enough water to cover them



Instructions:
1. Remove the skins from the almonds, rinse thoroughly and drain.
2. Add the almonds with the 4 cups water and 2 medjool dates with their water to a high-speed blender and process until smooth and creamy.
3. Strain using a nut milk bag and transfer to a bottle/jar.
4. Store in the refrigerator.
5. Save the almond pulp for other delicious recipes, such as my Almond Pulp Brownies and Almond Pulp Cheez.


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