1 cup almonds or walnuts soaked overnight
3 cups water (or less for creamier consistency)
pinch of sea of Himalayan salt
1/2 teaspoon vanilla extract
1 – 2 Medjool dates
Soak nuts in water with a pinch of salt, 8-12 hours, or overnight and rinse well. (DO NO SKIP SOAKING).
Blend water and nuts until creamy in a powerful blender. I use my beloved Vitamix (Add vanilla and dates (optional)
Place a nut milk bag or cheese cloth inside a bowl or pitcher. Pour milk into the bag, and gently squeeze, slowly milking the bag, holding top closed. Be patient and think about the LOVE you want to put into this delicious milk. Squeeze gently, and as you get closer to the pulp, firmly squeeze out any excess liquid. I like to store my nut milk in mason jars with a tightly sealed lid for freshness.
Leftover nut pulp can be frozen as is, or spread on a sheet and dehydrated. Run dried pulp through blender or food processor, and use in recipes where almond flour or pulp is called for. Store in refrigerator up to 3 days or freeze for extended shelf life. Check out this cinnamon raisin cookie recipe.
Adding different flavor extracts and/or cacao powder gives you an amazing palette of flavors and textures to work with. Try adding frozen fruit, hemp seed, and greens to create fabulous smoothies!