Vanilla Almond Milk
- Yield 3 cups
- Cook 5 minutes
- Total 12 hours 5 minutes
Vanilla Almond Milk sits in the Drinks section of Regbie. The card serves 3 cups. Plan on 12 hours 5 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 cups
- 1 cup raw almonds
- 2½ cups water, plus extra for soaking the almonds
- 1 teaspoon vanilla extract
- 1 pinch salt
Method
Rinse and pour off the almonds. Move the almonds to a large pitcher or mason jar and add at least twice the volume of water (use filtered water if your tap water is icky).
Lid with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours).
When the almonds are ready, dump them in a colander and rinse well with several changes of water.
Tip in the almonds, 2½ cups of water, vanilla, and salt to a high powered blender. Blitz on high until the almonds are pulverized.
Grab a nut milk bag and place it in a pitcher or large measuring cup. Tip in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom.
Move the strained milk into a spill-proof bottle and store in the fridge for up to 4 days.
