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1 cup raw almonds
4 cups water, you can also use less water for creamier and thicker milk
1-2 dates – optional
pinch of salt – optional
1 tsp vanilla extract – optional
One of the keys to creamy almond milk is soaking the almonds for 8-12 hours first. If you have a good blender you can get away without soaking the almonds if you’re in a rush. But take our word for it, you’ll have better end results using soaked nuts!
Place almonds in a bowl and add water until it covers the almonds by at least an inch, they will absorb some water and swell while soaking.
Drain and rise the soaked almonds, then add to your blender with 4 cups fresh water and optional extras. Blend on highest setting for around 3 minutes. I like letting it blend until the mixture starts to warm for better emulsion, depending on your blender that could be 3-5 minutes of blending.
For truly smooth and creamy almond milk you will need to strain the almond pulp out of the blended liquid. Pour the almond milk though your Rancho Vignola nut milk bag, or if you don’t have one yet you can also use a few layers of cheese cloth, or even a dish towel. Twist the top closed to contain blended liquid, then squeeze down until all liquid is extracted and you’re left with the pulp in your bag.
Store your home made, and way better than store bought, creamy almond milk in a container in the fridge. Shake before using as it is a natural product without emulsifiers and will separate some.
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