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Grade A for Almond.

A recipe wAy easier than you think!


I'm an enormous fan of Califia Farms Almond Milk. For only about 50 calories/serving, the integrity of the ingredients & creaminess is not jeopardized at all. I have been using almond milk in soups, dressings & smoothies, so I figured it was more economical to begin making my own. After my third try, here's my recipe. Let me know if you'd give it an A!


Ingredients

Makes 7-8 cups

  • 2 heaping cups of raw wholesale organic almonds

  • 11 cups of (filtered) water, separate 3 cups & 8 cups

  • 1 teaspoon of vanilla

  • 1 teaspoon of cinnamon

  • 1 teaspoon of nutmeg

  • 1 dash of himalayan sea salt



Directions

  1. Place raw almonds into large bowl & pour 3 cups of water over the nuts. If they are not completely covered, add water until drenched.

  2. Let sit overnight or for 8-10 hours.

  3. After almonds sit overnight, they should be extremely soft. Drain & pour all almonds into blender.

  4. Add 8 cups of water to blender & blend on high for about 20-30 seconds.

  5. Once almonds are completely blended pour mixture into a large bowl through a mesh nut milk bag or extremely thin strainer.

  6. Ensure to squeeze all the liquid out of bag. If using a strainer, you may need to do this a few times to eliminate 100% of the almond pulp.

  7. Add vanilla, cinnamon, nutmeg, Himalayan salt & stir. (eliminate vanilla, cinnamon & nutmeg for more savory meals)

  8. Re-blend (for extra creaminess)

  9. Refrigerate for 3 hours & enjoy!

As for the pulp, save and hang tight for additional recipes.


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