1 cup almonds + lukewarm soaking water
4 cups cold water
pinch of salt
1 drop of liquid vanilla extract
Store leftover almond meal in fridge or freezer and use for baking.
Prepare by soaking almonds in room tempered water overnight. Make sure the nuts are covered in water.
In the morning, discard soaking water and rinse almonds.
Store almonds in the fridge if making nut milk later.
Measure 2 cups fresh cold water (half of the total amount) and mix in a blender with almonds and dates until as smooth as possible.
Then add the rest of the water (also 2 cups) and mix a little more.
Preferably leave for 30-60 min to let the flavors develop (this step can be skipped).
Strain the nut milk through a nut milk bag/muslin over a large bowl. This separates the milk from the pulp.
Add a pinch of salt and a droplet of liquid vanilla extract to the bowl of almond milk.
Pour the now ready almond milk into a glass bottle and store in the fridge for 3 days.
Almond milk spoils quickly, so don’t make more than you can drink.
Shake before use.