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Raw Almond Milk



  • 2 cups raw almonds, soaked overnight in plenty of water and drained
  • 8 cups water
  • vanilla bean (optional)
  • raw agave nectar (optional)


  1. Place the water and almonds in a blender. Blend on high for 2 minutes.
  2. To strain out the pulp, line a tall and thin pitcher (enough to hold about six cups) with a nut milk bag and slowly pour the contents through the bag into the pitcher. Slowly squeeze the bag until all of the nut milk is transferred to the pitcher.
  3. Add in some vanilla bean and/or agave if you want some sweetness, but I think it tastes better plain. Serve chilled.
  4. If you’ve sifted out the pulp and would like to store it for using later, measure out the pulp into 1/2 or 1 cup servings and refrigerate or freeze it in ziploc bags.