Almond Milk

Leslea Matsis

1 cup Raw almonds (soaked overnight)
3 to 5 cups Water (depending on how creamy and thick you like your milk)
1/4 tsp of Salt
1 Tsp Honey or agave nectar

1. Process in the blender for about 1 minute, or until nuts are completely broken down.

2. Strain the mixture through a nut milk bag or fine mesh.

3. Store the milk in an airtight container in the fridge where it will keep for 3 – 5 days.

NOTE: Save the left-over pulp in a Ziploc bag in the freezer and use in recipes which would use ground almonds.

This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.

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