Almond Milk
  • 1 cup raw almonds
  • 3 cups water
  • 1 Tbs honey
  • ½ tsp Kosher salt
  1. Cover almonds with water, and allow to sit overnight. Drain and rinse.
  2. Prepare glass jar or container by stretching cheesecloth over the top and securing with a rubber band.
  3. Place almond and 3 cups water in blender, along with honey, salt and any other flavoring ingredients. (Dates or figs, vanilla, etc.)
  4. Blend on high for about a minute.
  5. Slowly pour mixture over cheesecloth. Let drain for at least an hour. Refrigerate strained milk for up to 3 days.
  6. Note: The remaining solids can be used in smoothies or pancake batter, or dried for several hours in the oven and used as flour in cookies or other recipes.
Recipe by Raisin & Fig at