Ingredients:

2 cups of soaked almonds
1.5 liters of water
A pinch of salt
Optional: honey or vanilla
1 nutmilk‐bag

 

Method:
Blend the almonds, salt and water together. Strain it through the nut milk bag and now you have almond milk! The “pulp” from the almond can be dried in the oven and used later for baking (grind the almond‐pulp into flour). The milk will last approximately 2 days. For easier on digestions soak the almonds over night.


 

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