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Simply cover them in water and let the almonds soak overnight, then drain the water and rinse the almonds. From there you can proceed to the blending step below using the whole nuts, instead of grinding first. Blend. Place ground almonds into a blender, add water and salt, and blend until creamy. Strain.
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Drain water from dates and keep water to add to the almond milk, if desired. Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk.
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Begin by soaking the almonds in water for at least four hours, but leaving them overnight is even better. Soaking the almonds softens them, making it easier to blend and extract their creamy goodness. After the almonds have soaked, drain and rinse them before placing them in a blender. Add the three cups of fresh water and blend on high speed.
Homemade vanilla almond milk, sweetened with dates.
Step 2: once the almonds are done soaking, drain them from the water and rinse them out. Step 3: add the soaked, rinsed almonds to a blender with 4 cups of fresh, filtered water, as well as the vanilla, honey and salt. Step 4: blend the mixture on high speed for 1 minute.
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Instructions. Soak the almonds in water in a glass bowl for 8-24 hours. When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well. Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
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Add 2 cups of filtered water to the blender. Blend on high for 1 minute. To open the vanilla bean, slice lengthwise. Scrape out the insides and add to blender. Add a pinch of sea salt. Blend again on high for 30 seconds. Pour through a cheesecloth or strainer into a glass bottle. Reserve the pulp and freeze for later use in baked goods or blends.
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Serving Suggestions for Vanilla Almond Milk Using Vanilla Almond Milk in Recipes. Vanilla almond milk can be used in a variety of recipes, both sweet and savory. It adds a unique flavor and creaminess to smoothies, oatmeal, and baked goods. Use it as a dairy substitute in your favorite recipes, such as pancakes, muffins, or creamy sauces.
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Place rinsed almonds in a blender and add 4 cups of fresh filtered water. Blend nuts and water on high for 1-2 minutes until almond are broken down into a fine meal. Using a nut milk bag or very fine sieve, strain the nut mixture into a large bowl or container. Set the almond pulp aside, allow to dry, and store for a later use.
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Place the nut bag over a medium bowl, jar or jug (one that can hold 4 cups or water or more). Pour the almond milk into the bag and gently twist the top of the bag closed. Slowly twist the bag so the milk escapes. Keep twisting and squeezing the bag until every last drop is out.
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Rinse almonds, then place in a blender with water. Blend until smooth and creamy. Strain almond milk through a fine-mesh strainer, cheesecloth, or Nut Milk Bag. If you like, save the almond pulp to add to your baked goods. If the dates are too hard, you can soften dates by soaking in warm water for 10 minutes.
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Cover almonds in water and soak them in the fridge for at least eight hours (preferably overnight) Strain and rinse soaked almonds. Combine almonds, vanilla extract, and water in a blender. Blend in a high-speed blender for 1-2 minutes. Pour the mixture through a nut milk bag and strain into an air-tight container.
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Directions. Soak the nuts in 2 cups of cold filtered water at least overnight - 24 hours is even better. Drain the nuts and put them in a blender with 1 ½ cups of fresh filtered water. Add your vanilla. You should also add your sweeteners, if using them. Blend for 3 minutes on high speed.
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Drain and rinse the soaked almonds, then pour them into a high-powered blender with 4 cups of fresh water. Blend until creamy. Pour the blended milk into a nut milk bag, or fine mesh strainer. Squeeze well to make sure you extract all the liquid from the pulp.
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Add them to a blender with 4 cups filtered water. Blend at a medium high speed for about 3 minutes or until the almonds are fully broken down. Place a nut milk bag in a large bowl. Pour the almond.
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Add the almonds, 2½ cups of water, vanilla, and salt to a high powered blender. Blitz on high until the almonds are pulverized. Grab a nut milk bag and place it in a pitcher or large measuring cup. Pour in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom.
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Instructions. Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds. Strain using a nut milk bag or my favorite trick - a thin dish towel.