Fresh Almond Milk

Here is an easy non-dairy milk alternative. Use the best almonds you can find for the best flavor. California almonds are actually pasteurized, so they aren’t really raw, but unless you can purchase them directly from a farmer, that is your best option.

Soak 1 cup raw, whole almonds for 8-12 hours in the refrigerator. They can soak longer, but make sure you change the water at least every 12 hours.

Peel the skins off them. This can take some time. I suggest doing this while watching tv or something.

Place the peeled almonds in the blender and add four cups of water. This should fill the blender almost to the top.

Blend till smooth. If your blender isn’t very powerful you may need to strain the milk, but soaking definitely helps it blend up nicely.

You can do the same thing with cashews, but you don’t need to peel them.

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