Almond Milk
Serves: about 4½ cups
  • 1 cup almond - soaked overnight, drained and rinsed
  • 4 cups purified water
  1. Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator.
Recipe by Golubka Kitchen at