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59
Almond Milk (Yield: 24 ounces)
Ingredients:
1 pound almonds
Water
1 teaspoon raw honey, agave
or maple syrup
Directions:
1. Place almonds in container
or bowl and add enough
water to cover. Soak almonds
for 8 hours.
2. Drain almonds and reserve
water.
3. Boil 3 cups of water and pour
over almonds.
4. Let almonds soak in hot water
for 5 minutes, then drain and
discard water.
5. Squeeze almonds between
your thumb and ngers to
remove skins.
6. Juice almonds, alternating with
reserved water.
7. Place cheesecloth over large
bowl and slowly pour almond
milk through the cloth to strain.
8. Stir in honey and refrigerate
until ready to serve.
Cashew Milk
(Yield: 24 ounces)
Ingredients:
1 pound cashews
Water
Directions:
1. Place cashews in container
or bowl and add enough
water to cover.
Soak cashews for 3 hours.
2. Drain cashews and reserve
water.
3. Insert coarse strainer.
4. Juice cashews, alternating
with reserved water.
5. Place cheesecloth over
large bowl and slowly pour
cashew milk through the
cloth to strain.
Tip: For best avor, store in
a glass container.
Almond Milk
Almond Milk
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