Raw Almond Milk
1/2 cup almonds
1 tablespoon agave nectar (or sugar)
1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
2-5 cups water (I use 2 1/2-3)
1. Blend the almonds first.
2. Add the agave, vanilla and water. Blend for a few minutes on high until pretty smooth. Add water, as needed
3. You can drink it like this leaving the fiber in. It is thickish this way though. I like to strain mine to get a real milk consistency. I use a little cotton pouch, the texture of a pillowcase. Strain, as desired.
It last about 5 days or so in the fridge. You can flavor it with chocolate (cocao), strawberries, use it in smoothies, baking (I've used it in many baked goods), ice cream, use it on a sandwich, in raw breads, in baking, or in raw cookies (or baked). I threw in some cocao, maple syrup, and pecans with the pulp, rolled balls of this in coconut flakes, dehydrated for about 2 hours and voila! Brownie cookies!
It is SO easy to make! You'll never go back to the carton!
Source of recipe: Tweaked in my kitchen and came up with this.