Serves: 5
Total Calories: 90
Yield: 3 1/4 cups

1/2 cup blanched almonds
3 cups water
1/2 to 1 tablespoon maple syrup or rice syrup (optional)
1/2 teaspoon vanilla extract

1. Place the nuts and 2 cups of the water in a blender and blend about 3 minutes. Add the remaining water along with the maple syrup and vanilla (if using).
2. To strain the milk, line a colander with 4 layers of damp cheesecloth and place over a bowl. (Wetting the cloth after it is placed in the colander will prevent it from slipping during the next step.)
3. Pour the blended nut mixture in the colander. Gather up the ends of the cheesecloth, twist, and press the cloth against the colander to extract the milk into the bowl below.
4. Refrigerate the milk in a covered bottle or jar up to three days, or freeze up to three months. The milk will separate upon standing, so shake before using

Nutritional Facts:

Serves: 5
Total Calories: 90
Calories from Fat: 60

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Oat Milk
Cashew Milk
Almond Milk
Rice Milk
Coconut Milk
Making Homemade Soymilk
Simple Berry Smoothie
Peachy Morning Smoothie*
Smoothies-Easy Do-It-Yourself Drinks
Judy's Banana Custard Smoothie*
Favorite Papaya Smoothie
Green Power Smoothie
Holiday Red Spice Smoothie
Curb-Your-Cravings Smoothie
Tropical Hibiscus Punch
Peaceful Cocktail*
Easy Sleepy Time Cocktail*
Susan's Energizing Tonic*
Cherie's Salsa in a Glass
Vicki's Favorite Green Juice