ingredients
⅔ cups almonds (soaked 12 hours)
2 cups filtered water
pinch vanilla bean powder or ½ teaspoon vanilla extract
pinch sea salt
optional – 1 teaspoon sweetener (maple syrup, raw agave, coconut crystals, raw honey) or pitted date
Method
Drain the soaked almonds and rinse thoroughly, then blend all ingredients on high in a blender for 1-2 minutes until well combined.
Strain through a fine cheesecloth/muslin or a nutmeg bag. The result should be a lovely, smooth milk that doesn't contain any grainy pieces. Strain again or use a finer weave cloth if this has happened.
Place in a sealed jar or bottle. Will keep in the refrigerator for 2-3 days. Makes 550ml.
The Unbakery: Raw Organic Goodness
This recipe is an extract from Megan May's cookbook The Unbakery: Raw Organic Goodness, published by Beatnik. It's available from all good bookstores now, priced $59.99. It's a comprehensive guide to eating the raw way, with recipes taken from Megan's two hugely popular Auckland "unbakeries".
