Ingredients

The following ingredients have 4 Servings
  • 2 cups raw almonds
  • 2 cups filtered water
  • 14.5 ounce can organic coconut cream (I use this brand)
  • 2 teaspoons pure vanilla extract (I use this brand) (Omit for Whole30)

Instruction

  • Soak the raw almond over night, covered in water. They will soften and plump. Discard the water.
  • Place the almonds in a high powered blender with 2 cups fresh water, coconut cream and vanilla extract. Blend on high for 2 minutes.
  • Place a mesh sieve over a bowl or a large measuring cup. Place a large nut bag over the sieve. Pour the almond mixture into the nut bag and let it strain through into bowl.
  • Close the nut bag and twist around the almond pulp and squeeze. Press firmly into the sieve to extract as much milk as possible.
  • Store in the fridge for up to a week.