1 cup of blanched almonds soaked in water (just to cover) overnight
3 cups of water
Pinch of salt
1 Tablespoon liquid sweetener of your choice (try maple syrup)
1 teaspoon vanilla extract
Vitamix or high speed blender
Fine mesh sieve
Cheesecloth or Nut bag
Chef Jesa Henneberry shares a simple recipe for almond milk.
1. Drain the almonds of the soaking water over a mesh sieve and rinse under cold water.
2. Place the almonds in the canister of the vitamix and pour in the 3 cups of water, pinch of salt, sweetener, and vanilla extract. Blend on the highest speed setting until there are no longer any fine bits visible. (About a minute or two.)
3. Place a mesh sieve over the top of a pitcher, and line with cheesecloth (or nut bag). Pour the almond puree through the lined sieve to separate the pulp from the almond milk. Once all the puree has been strained through, wring out any additional milk liquid from the cheesecloth to remove as much of the liquid as possible.
4. Pour milk into a bottle and store in the refrigerator. Shake the milk before serving, and enjoy!