Almond Milk Ⓥ

• colander
• Vitamix or other high-speed blender
• nut-milk bag
• large bowl
• rubber spatula
• 1-quart bottle with cap
• 2-cup container with lid

• ¾ c blanched almonds (long soak)
• 4 cups water
• pinch of salt
• 1 t sugar or other sweetener (optional)

Place in blender with the rest of the ingredients, and blend at high speed for 30 seconds.

Suspend the nut-milk bag over the bowl and slowly pour the blended almonds into the bag. You might have to do this in batches.

Gently massage the bag to help the almond milk strain into the bowl.

Scrape the almond pulp into the container and save for another recipe.*

Transfer the almond milk to the bottle and keep refrigerated for up to 5 days.

* You can add almond pulp to smoothies or use it in place of some of the almonds called for in blended recipes like almond feta. (I recommend not replacing more than about a third as the texture will begin to suffer beyond that.)

Don’t worry if the milk separates after a couple of days; just shake well before using.

If you’re in a hurry, you can make quick milk in 2 minutes with almond butter.