Almond Milk

Almond Milk
Makes 3-4 servings

1cup whole, raw almonds, soaked overnight, rinsed, and drained
(about 1.1/2 cups after soaking)
3-4 cups filtered water
2-3 dates, pitted (see note)
1/4 tsp vanilla extract (optional)
Pinch salt

1. Place all ingredients in a blender and blend until smooth.
2. To separate the “milk” from the almond skins and pulp, squeeze through a sprout bag or a double layer of cheesecloth. Reserve the pulp for use in breads and cookies.
3. Serve at room temperature or chilled.
Note: Dates vary in their size and degree of sweetness. If using larger, sweeter dates, such as medjhools, you may wish to use less dates.