Creamy Almond Milk Recipe
Makes 2 1/4 cups
In the container of a high-speed blender, combine all the ingredients. Blend on high speed for 2 minutes. Strain through a chinois and compost the pulp. Rinse the blender and return the almond milk to it. Blend on high speed for 1 minute, then strain again through the chinois.
Almond milk can be served warm or chilled. Use within 4 days and be sure to shake well before pouring (separation is normal).
From Back to Butter: A Traditional Foods Cookbook (Fair Winds Press) by Molly Chester and Sandy Schrecengost.