Almond Milk using a Masticating Juicer

Make your own creamy  and rich almond milk without all of the additives found in the store-bought milks.

Serves: 3-4 cups

Prep Time: 15 min, plus 8 hours soaking

Cooking Time: 0 min

Total:  15 min, plus 8 hours soaking

Ingredients

1 1/2 cups raw almonds
3-4 cups water
1/2 tsp. vanilla extract
1-2 dried Medjool dates, pitted
pinch salt

Directions

1. Put almonds in a container and cover with water. Soak for 8 hours or overnight in the fridge.
2. Drain almonds.
3. Assemble the masticating juicer and spoon almonds down the chute until they are ground. The first grind will produce rich, oily pulp.
4. Spoon pulp down the chute for a second time, adding fresh water, as needed, to help the ground almonds pass through the juicer. Make sure to use only 3-4 cups of water in total.
5. For an extra creamy almond milk, process the pulp for a third time, using more water as needed. The extracted pulp should be dry.
6. Enjoy the almond milk plain, or to add flavour, transfer to a blender adding vanilla, salt and dates and blend until combined.
7. Store almond milk in the fridge for 2-3 days and store almond pulp in the freezer for later. Before serving, simply stir almond milk, as it will separate.

Recipe from foodmonkey.wordpress.com