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Course: Beverages

Cuisine: LUNCHBOXES


DIY Nut Mylks shared by

Serves originally 1 servings

Ingredients

  • 1 cup almonds (or seeds, grains) soaked overnight and rinsed well
  • 4 cups fresh filtered water
  • 2 medjool dates pitted, or 2 Tbsp of maple syrup
  • 1 Tbsp. raw extra virgin coconut oil
  • 1 tsp vanilla extract
  • pinch of sea salt

Directions

Directions

Soak 1 cup almonds overnight. Drain and rinse several times.
Place almonds in a blender and add 4 cups of clean filtered water.
Blend for about 2 minutes. Pour almond milk mixture through a nutmilk bag, cheesecloth or a fine mesh strainer. Squeeze out as much of the liquid as you can.
Pour almond milk back into blender and add the remaining ingredients. Blend for another 1-2 minutes and then you can strain the mixture one more time for extra smoothness if you want.

Pour into a glass jar and store in refrigerator for 4-5 days.

 


 

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