Almond Milk

1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 ½
cups after soaking)
2 1/2 cups water
3 pitted dates, soaked
1/2 teaspoon vanilla extract, optional

Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
Blend on high speed until very smooth. Add the remaining 1 cup water and blend
until smooth. To separate the “milk” from the almond skins and pulp, squeeze the
blended mixture through a double layer of cheesecloth or through a sprout bag.
Serve at room temperature or chilled. Stored in the refrigerator, Almond Milk will
keep for five days.

Makes 2 1/2 cups

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