Serves: 4
Total Calories: 300
Yield: 2 1/2 cups

2 1/2 cups water
1 1/2 cups soaked almonds (see Raw Basics chapter)
3 pitted medjool dates, soaked in water for 10 minutes and drained
1/2 teaspoon vanilla extract (optional)

Equipment:
measuring cups
small bowl
measuring spoons
blender
fine-mesh strainer or mesh bag
large bowl
rubber spatula

Put 1 1/2 cups of the water and all the almonds, dates, and optional vanilla extract in a blender. Process on high speed until smooth. Add the remaining cup of water and process on high speed until smooth. Put a fine-mesh strainer over a large bowl and pour the almond mixture through it. Stir and press the pulp with a rubber spatula to extract as much milk as possible. Discard the pulp. Alternatively, use a mesh bag to strain the milk. Stored in a sealed container in the refrigerator, Almond Milk will keep for 5 days. It tends to separate, so shake well before using.

Almond Cream: Decrease the amount of water to 2 cups. Follow the directions for Almond Milk, but add only 1/2 cup of water at the end of the blending process.

Almond Milk with Stevia: Omit the dates and add 2 drops of liquid stevia. (A naturally sweet herb, stevia can be used if you are avoiding fruit sugar and other sweeteners.)

Brazil Nut Milk: Replace the almonds with 1 1/2 cups of soaked Brazil nuts (see Raw Basics chapter), which are a rich source of selenium.

Chocolate Almond Milk: After straining the milk, return it to the blender and add 1/4 cup of unsweetened cocoa powder and 1 1/2 tablespoons of maple syrup or agave nectar. Process on high speed until well combined. Yield: 3 cups, 4 servings.

Sesame Milk: Replace the almonds with 1 1/2 cups of soaked unhulled sesame seeds (see Raw Basics chapter).

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 225

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
almond and sunflower seed cereal
granola
multiseed porridge
muesli
whole oatmeal
ground seed mix
hemp milk
almond milk
coconut milk
cashew milk