I used to make Raw Almond Milk for my daughter for when she weaned off Breast milk at 15 months. I was really confused, we are a dairy free family and I wanted to be able to give her something with loads of nutrition. Almonds are packed with goodness- calcium, magnesium and Vitamin E to name a few and of course are an excellent source of protein. I was making almond butter with the leftover almond meal but ended up throwing most of it away. After meeting some amazing women I have realised there is loads you can do with the leftovers so have been inspired to make it again. You can dry the meal and grind it in a coffee grinder to make almond flour, something I have been buying anyway to bake with. It can also be frozen, used in bone broth, added to Chia Porridge and muesli.

I have a normal blender- if you have a more powerful mixer you may want to play with the ratio.

I use a ratio of 3:1 water to almonds.

You have to soak the almonds first overnight or at least 8 hours. I use Raw almonds to get the most nutrition and I soak them in distilled water.

When the Almonds are ready, put them in a blender with the water

1 cup almonds: 3 cup of filtered water

a pinch of salt (I have been using Pink Himalayan rock salt but also like sea salt

vanilla essence  (I use a couple of drops of the Medicine Flowers one but you could add a capful of regular essence)

Some times 1-2 Medjool Dates (or other dates soaked)

I blend then pulse and blend to make sure I get as much out of the almonds as possible. I then strain through a nut/soup bag. I have also used a sieve as I don’t mind fine bits of almond in my milk. to get a smoother consistency you can use the nut bag or a muslin cloth. I then let it sit and strain for 10 mins, gently move with a spoon and then dry the almonds in the dehydrator or the lowest setting in the oven (or just fan if you can). The almond milk goes in the fridge ready to make Chia porridge, Almond Milk Kefir or Iced coffee

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