Yum is right! You could drink this milk on its own…it’s seriously good…especially with fresh strawberries and flecks of vanilla bean inside.
Yield 6-8 1 cup servings
1 cup of raw almonds
3 1/2 cups of water, plus more for soaking
2 cups of fresh (or frozen + thawed) strawberries
2 tablespoons of honey (or preferred liquid sweetener)
1 small vanilla bean
A pinch of salt
Soak the raw almonds in enough water to completely cover them for 24-48 hours. The longer you soak the almonds, the creamier your milk will be, especially if your blender can be very grumpy (like mine).
Drain the almonds and discard the soaking water.
Blend the almonds with 3 1/2 cups of fresh water, the strawberries, honey, vanilla bean, and salt.
Once the almonds have been well-pulverized, pour the milk into a nut milk bag or an old pair of pantyhose (it’s weird, but I swear it works) and squeeze out as much liquid as possible into a cup or container. Discard the leftover nut pulp or use in smoothies, crackers, or as a dip for fruit.