This delicious non-dairy recipe is easy to do year round and offers added variety to your diet.
Tools: requires a blender
Almonds: pre-soak in water for 2 days. Or soak overnight, the soaking process increases digestibility.
3 cups water
3/4 cup of pre-soaked and peeled almonds
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
Combine 2 cups of water and the almonds in the blender. Blend for approximately 1 minute. Strain through fine cheesecloth into quart size bowl or jar.
Pour the strained pulp back into the blender and puree with 1 cup of water. Strain into your first batch of almond milk. The leftover pulp can be discarded or can be used as a subtle addition a burger mix or a sauce…be creative.
Mix in the maple syrup and vanilla and stir well. Refrigerate, should last for 2-3 days. Enjoy.
recipe adapted from Veggie Life