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    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.