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Raw Almond Milk

What you need: 

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)

What you do: 

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.

Preparation Time: 
10-15 minutes
Cooking Time: 
Recipe Category: 


Holy cow(less)!  This is amazing!  I may never buy the stuff in a carton again!

I ground my almonds in a coffee grinder first and they were perfect.  I skipped the agave because I don't like sweet very much - threw the rest in the blender using the author's recommended 2 1/3 cups of water and it was absolutely heavenly. 


First, if you want to keep this recipe raw you need to soak the unpasterized almonds overnight. Second, if you'd given them a good soaking you don't need to blanch them. The skins will fall off easily when rubbed between your fingers and the almonds will remain raw.  I don't use agave as it is not a raw product. Better to use dates or date sugar if you can't find the dates.


Do you leave the brown skins on?

Yes, leave the skins on. You could use blanched almonds or blanch them and remove the skin yourself but then they won't be raw and a little less nutritious. The key to getting the good fats from nuts is to consume them raw. The only downside is a grittier texture to the milk but as the instructions state you can strain the milk. Hope this helps!


Do you leave the brown skins on?


Wow.. this is so easy and so tasty that it's crazy to buy shop stuff ever again!!

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