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Vanilla Almond Milk

In a high powered blender blend all ingredients on high for a minimum of 30 seconds. Strain through a nut milk bag ( you will find these in health food stores. They are also called Jam bags) and pour in to a mason jar for storage. Store in the fridge for up to 3 days. Shake before use. Feel free to adjust the sweetener to your preference or add some berries or fruits at the blending stage to make . . .

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Servings: 4

Prep Time: 08:00

Cook Time: 00:05

Main Ingredients

1 cup of soaked almonds (minimum 8 hours)

1 tablespoon of sweeter-i like maple syrup but you can use brown rice syrup also.

1 teaspoon of vanilla essence

1 pinch of himalayan sea salt

3 cups of filtered water

Preparation

1In a high powered blender blend all ingredients on high for a minimum of 30 seconds.

2Strain through a nut milk bag ( you will find these in health food stores. They are also called Jam bags) and pour in to a mason jar for storage.

3Store in the fridge for up to 3 days in a jar or bottle with a lid as you will need to shake it before use. As it contains no stabilisers or additives it will separate naturally, but a quick shake solves that!

4Feel free to adjust the sweetener to your preference or add some berries or fruits at the blending stage to make fruit milk.

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