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I successfully made my first batch of almond milk today! I don’t know if you know, but milk and other dairy products don’t make my stomach very happy and this is a great alternative to other non-dairy milks. And since it is homemade, I know exactly what’s in it! There are no preservatives or any other nasty gunk. AND it was so easy to make and it tastes so yummy!

1 cup raw almonds
4 cups water
1/2 teaspoon vanilla (optional)
Vanilla bean seeds (optional)
1 tablespoon agave nectar or honey (optional)

First, start by soaking raw organic almonds (or any other nut) in water for about 8-24 hours in the refrigerator. Change the water once or twice during this process, depending how long you soak. And if you soak them for too long they will get gross and slimy, bleck.

Empty and rinse the almonds and place them in a blender or food processor and add water.
If you don’t have large enough appliances make them in separate, smaller, batches.
Blend for a good 3-4 minutes.

Take a large layered square of cheese cloth or a nut milk bag and drain the milk into a bowl.

Now squeeze, squeeze and squeeze some more!

Place all the liquid in a blender and add the vanilla and/or sweetener; this part is optional.
Store it in a sealed container, in the fridge and it will stay fresh about 5 days! When you go to use it, give it a good shake to mix the ingredients together.

Save the pulp! Store it in the freezer, so you can use it for cookies or crusts!
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