PHOTOGRAPHY: Jesper McIlroy
– 1 cup of raw organic almonds
– 4 cups of filtered water
– 1/2 teaspoon of powdered vanilla beans
– 1/4 teaspoon of pink Himalayan salt
– 5 organic pitted medjool dates
– 1/4 teaspoon cinnamon
* Nut mylk bag ( if you can’t find one in your local health food store you can use a new stocking. Just like they do for Asian style tea )
* Large bowl
1. Soak almonds over night in filtered water for no longer than 12 hours
2. Strain soaked almonds
3. Place strained almonds, filtered water, cinnamon, medjool dates, pink Himalayan salt, vanilla beans into a blender for 1-2 minutes on high speed.
4. Take your bowl and nut mylk bag. Open your nut mylk bag and pour blended ingredients into the bag slowly. Gently push liquid through the bag into the bowl. All that should remain in the bag is the pulp of the almonds and in your bowl should be your delicious almond mylk.
5. Pour your mylk into a large glass jar or storage container with a lid and store in your fridge for up to 4-5 days.
*You can keep the almond pulp to make cookies or other recipes.
* Clean your nut mylk bag in running water and store in the freezer in a zip lock back. This will kill all bacteria.
Enjoy your mylk as a vegan alternative to dairy or soy milk on your cereal, in your coffee, baking or as a yummy drink all on its own.