Ingredients

The following ingredients have 20 Servings
  • 2 cups (10 ounces) raw or blanched almonds (soak overnight in cool water or 1-2 hours in very hot water)
  • 4-5 prunes, roughly chopped (soaked in very hot water for 15 minutes, drained)
  • 6 cups filtered water (divided)
  • 1 teaspoon optional vanilla extract, (vanilla bean paste or beans from 1 vanilla bean pod.)
  • 2 tablespoons optional honey, ( if you like sweeter almond milk.)

Instruction

  • Prepare the nut milk straining bag or a sieve lined with 2-3 layers of cheesecloth over a large bowl. Set aside.
  • Drain and rinse the soaked almonds thouroughly.
  • Add the almonds, soaked prunes, and 4 cups of filtered water to the carafe of a blender. (If your blender is small you may need to do this in two batches.) process for 2 minutes, until smooth and creamy.
  • Pour the mixture into the nut mulk bag or the lined sieve, and let the almond milk begin to drain into the bowl. If using a nut milk bag, gently squeeze the bag to extract as much of the liquid as possible. If using a sieve, allow to drain as much as possible, then use a wooden spoon or rubber spatula to press out as much milk as you can.**The liquid you have now is essentially almond milk coffee creamer, see recipe notes for more coffee creamer details.**
  • Add the remaining 2 cups of filtered water to the almond milk and whisk to incorporate. If using any additional sweetner or flavorings add now.
  • Store this almond milk covered in the refrigerator for 5-7 days.