Almond Mylk

So I’ve been playing around with making almond “mylk” and I’m really enjoying it. I’ve adapted this recipe just slightly by adding a medjool date and a dash of sea salt and sometimes a 1 tsp of vanilla.  I encourage you to play with the flavor to make it yours.  But you HAVE to buy these BAGS to drain the almonds, they are amazing.  It made a huge difference using this product vs. other bags I’ve tried to drain the fiber from the mylk.  Plus, I super appreciate the name of their product – love a good sense of humor! As you will see on my quick video on the process of extracting the “mylk”

Almond Mylk

Print Recipe

Be sure to soak the raw almonds in filtered water for at least 2 days in the fridge.

Servings	Prep Time
4 1/2 cups	2 days

Cook Time

5 mins

Servings Prep Time 4 1/2 cups 2 days

Cook Time 5 mins

Almond Mylk Print Recipe Be sure to soak the raw almonds in filtered water for at least 2 days in the fridge. Servings Prep Time 4 1/2 cups 2 days Cook Time 5 mins Servings Prep Time 4 1/2 cups 2 days Cook Time 5 mins

Ingredients

Almond Mylk Prep

• 1 cup Raw Almonds
• 2 1/2 cup Filtered Water

Blended Almond Mylk

• 1 cup Soaked Raw Almonds
• 2 cups Filtered Water
• 1 tbsp MedJool Date 1 date, add more if you like it sweeter
• 1 tsp Vanilla optional
• 1 dash Sea Salt

Servings: 1/2 cups

Instructions

1. First, soak 1 cup of raw almonds in about 2 1/2 cups of filtered water. Let it soak at least 2 days in the fridge but I've let it soak as long as 4 days. The longer they soak, the creamier the almond mylk.

   
2. Discard the soaking water and rinse the almonds really well. Next add them to the blender or food processor with 2 1/2 cups of fresh filtered water, date(s), vanilla (if you want) and salt. Blend for at least 2 mins on high and then run through the nut bag. It's messy, see my video! But you will end up with really yummy simple almond mylk that lasts about a week.

   

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