It takes just a little planning, baby. Feel free to be crunchy, hip, healthy, indulgent, cost-effective, nuts, it’s up to you. All I know is that making nut and seed milk is easy breezy.
2 cups raw almonds (or any nut or seed you desire)
4 cups water (for soaking)
8 cups water (for blending, preferably filtered)
sweetener such as honey or maple syrup (optional, and amounts will depend on your desired level of sweetness)
1/2 teaspoon vanilla extract (optional)
In a large bowl, combine almonds and water. Allow to sit for 8 hours or overnight. Drain soaking water, rinse the almonds, then place one cup of almonds in the blender (you’ll do this in two batches). Add 4 cups filtered water. Blend on high (with your hand keeping the lid on your blender!) for two minutes. Place a clean dishcloth or cheesecloth over the rinsed and clean large bowl and pour the blended almond water in. Slowly gather the edges of the cloth and begin to twist, only allowing the strained liquid into the bowl. Remove the nut pulp and reserve to make almond flour. Repeat this process with your second cup of soaked almonds and remaining 4 cups of water. Taste, and add the optional sweetener and vanilla extract. Though you very well may need to skip that step, this stuff is darn tasty in its solitude. Makes 8 cups.