(serves 8 – 1/2 cup serving size – about 9 grams of protein/half cup size if you include 3T of nut butter)
by Linda Wooliever
This is the recipe we did in my son’s class today. It was a big, bit hit. It’s a perfect breakfast for those that like hearty cereal-type breakfasts. It makes a great snack for the kids.
- 1 cup raw almonds, soaked for 8 hours and then drained, rinsed and drained again
- 3 cups water
- 1 tsp vanilla extract
- 2 dates or 1 Tbsp raw honey or agave
Put all ingredients in a blender & blend for about 30 seconds or until well blended. Pour contents of blender into a pitcher that is lined with a mesh filtering bag (a nut milk bag.) Strain the milk through the bag & squeeze the bag until all the milk is in the pitcher. SQUEEZE GENTLY! Squeeze at the top and then at the middle and then at the bottom – keep repeating until all the liquid is out. This is important because sometimes if you squeeze very hard with great force, you can pop a seam of the bag and it’s not necessary.
VOILA! You now have raw almond milk! Feel free to substitute any raw, soaked nut/seed in the place of the almonds. Also try some oats for making oat milk. Use the mash in place of the nut butter above. Freeze the remaining mash for other recipes or make truffles with them ASAP! The sooner you make them, the more smiley faces you’ll get from your family! 🙂