Almond Milk



  • 1 cup raw almonds, soaked for 4 hrs

  • 4 cups cold water

  • 1 tsp maple syrup

  • 1 tsp vanilla extract

  • Himalayan pink salt



  1. Place all ingredients into a blender and blend for severalminutes, until very smooth.

  2. Strain through a nut milk bag, separating the almond pulp fromthe milk. This can be used as a base for raw muesli bars, cookiesor cakes, or dried out in a dehydrator and used as almond flour.

  3. Bottle milk and refrigerate.

  • Per serve: 110 Calories

  • Carbs: 5g

  • Fat: 9g

  • Protein: 4g


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