RECIPES Almond Mylk
1 Cup Almonds soaked
3-4 Cups Water
Pinch Himalayan Salt
1 Vanilla Bean
Optional 4 dates or 2 Tbsps Agave
Method:
Soak almonds for 8-12 hours, drain and rinse well
Blend all the ingredients until they are smooth and creamy.
Add dates or agave if desired.
Separate the 'milk' from the almond pulp, squeeze the blended mixture through
a fine strainer or our wonderful
Nut Mylk bags.Conscious Tips:
Nut mylk will last in the fridge approx. 3-4 days
You can use any other nut to replace the almonds
