Almond Milk

We prefer almond milk over rice or soy milk because Almonds are an excellent source of vitamin E and are also packed with protein.  This recipe calls for 1/4 cup agave but we would probably use less next batch – even though it was delicious! The photo shows little bits of almonds and that’s because we forgot to strain through cheesecloth but we ended up liking the little bit of texture.

Almond Milk (Raw Food/Real World CB)

1            cup raw almonds  (soaked 4 hours or more)

4            cups filtered water

¼            cup agave

1            tablespoon lecithin (optional)

            pinch of sea salt

Soak almonds for at least 4 hours in Fridge.  In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes, to make sure the nuts are thoroughly blended.  Strain the milk through a cheesecloth for smoothness (we just used without straining).  Rinse the blender cup and place the milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.