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- 1 1/2 - 2 c. of raw almonds, soaked overnight or for at least 8 hrs
- 4 c. water
1. After the almonds have soaked, drain the water (save it to water a plant, add to the compost bin or dump outside - don't pour it down the drain) and place the almonds in a blender with 4 more cups of water.
2. Blend until the mixture is well-blended and no chunks of almonds remain.
3. Pour the mixture over a sieve or cheesecloth over a large bowl, and let it sit for 20-30 minutes. Don't throw the pulp away! (See below.)
4. That's it! The liquid underneath is the almond milk and can be stored in a container for up to a week in the refrigerator. Shake before serving.
Variations: I find the milk versatile just like this, but if you want to add some flavor, you an add 2-3 pitted dates, liquid sweetener, a pinch of salt and/or vanilla extract to the blending process.
What to do with almond pulp
Another reason to love homemade almond milk: Nothing goes to waste! Save the pulp, and put in a refrigerator and/or freezer-safe container and add to bulk up veggie dishes or use in place of regular almonds in cookies, granola, muffins and other baked goods. If you're feeling adventurous, try making your own almond paste or marzipan.