• 1 cup Almonds (raw, unsalted)

• 2 tbsps Pitted Dates

• 4 cups Water

• 1/4 tsp Cinnamon

• 1/2 tsp Vanilla Extract

1. Soak almonds in water for 8-12 hours. Drain and rinse.

2. Combine almonds, dates and water in a blender, about 1 minute on high.

3. Over a large bowl or pot, strain the pulp out of the nut milk using cheesecloth or a nut milk bag.

4. Add cinnamon and vanilla extract to the nut milk and whisk until combined.

5. Divide into glasses and enjoy!

Storage: Refrigerate in an air-tight glass container up to 3-4 days. Shake well before using. It is natural for the milk to separate.

No Dates: Use 1-2 tbsp of honey or maple syrup instead.

Leftover Almond Pulp: Add to oatmeal, smoothies or vegetable/bean dips. Use as a crumble in dessert, or crust for chicken, fish, pork or shrimp.

Make Almond Flour: Spread leftover nut pulp onto a parchment-lined baking sheet and bake at lowest setting for about 3 hours or until completely dry. Add almond meal to food processor and blend into a fine powder. Use in any recipe that calls for almond flour.