Takes more time and effort than cashew milk but is worth the attention.  Buy the highest-quality nuts you can afford.

You need a nut bag to strain the milk but once you’ve tasted fresh almond milk, you may never buy the boxed stuff again.

Buy a cloth bag or sew one from a scrap of muslin.

 Makes 5 cups:

  • 1 cup raw almonds
  • 4 cups water (use less water for creamier consistency)

If you choose, you can add sweetener or vanilla extract

  1. Soak nuts in water overnight to encourage sprouting (or at least 4 hours). Drain water
  2. Add the soaked almonds and water to blender and blend a few times
  3. Strain the husks out of the milk: Hold a nut bag over a small bowl and pour the nut milk through the nut bag (or sieve, coffee filter, muslin) one cup at a time, squeezing the bag to strain the nut milk.
  4. Put the almond meal aside to use for cooking or put in compost or feed to chickens.
  5. Store fresh almond milk in a covered glass jar in the refrigerator. Shelf life is 3-4 days.

Add to any Mushroom Mama Tea for a super yummy drink.