1 cup almonds, soaked
3 cups water
1 pinch of salt
Combine almonds and water in your Vitamix and blend at high speed until the almonds are processed into fine flour.
Strain the mixture through a nut milk bag or cheese cloth (or even a clean nylon stocking).
Stored in a refrigerator, almond milk can last up to 3 days.
Add 1-2 (or more to taste) soaked and pitted dates to the strained milk.
Put everything into your blender and blend until the dates are pulverized.
Almond milk is an excellent alternative for (cow) milk, and a great ingredient for many recipes.
The almond flour can be used in cookies, cakes and crackers, and keeps in the freezer (in a plastic bag) for up to 3 months.
If you own a dehydrator you can also dry the flour over a few hours, and then sprinkle it on cereal or use it in porridge.
