I’ll try the recipe. To the person who said use a paint strainer bag—NO. That’s not food grade…

In reply to Naomi.

I pour boiling water from my electric teakettle over the almonds and let them soak until they are cool enough to handle, slip the skins off,, drain the water, and add 4 cups of the filtered hot water to the almonds and set in the fridge overnight. Next morning, I run the almonds and water plus 2 organic pitted dates and a pinch of salt in my VitaMix for 3-1/2 minutes, add a cup of ice and run 1/2 minute more. I have enough for breakfast smoothie and fill a quart carafe with the rest. No pulp, just foam. If I strain through a fine nylon mesh strainer, there is nothing but foam that drips through. Milk is rich and creamy. Always needs a little shake in the lidded carafe but it’s smooth as store bought without the gums and fillers. Plenty of oil in the nuts, don’t need added oil. If I’m short of almonds, I top off with organic raw cashews. I buy organic nuts from Aldi or Costco when they have them but Costco here in NC is inconsistent. My old store in CA always had all varieties of organic nuts and nut butters and a huge selection of organic fruits and veggies.

So deliciously simple!!!

There is a LOT of pulp left, so the texture isn’t lovely if you leave it in. But, feel free to experiment with it! I use the leftover pulp to make Almond Pulp Hummus as a snack.

In reply to Wenhua Hawkins.

This is normal and I always shake my milks , even store-bought because of this.

I love this recipe but have a question about the skins. I have read that almond skins contain toxins. What is you opinion about removing the skins vs leaving them on? I am using high quality almonds.

My daughter just told me about your website. I am so happy to have found your recipes. I have been diagnosed with breast cancer and you will help me on my healing journey and lifestyle change. Thank You and Merry Christmas

In reply to Megan Gilmore.

Can you specify how many servings and how much is a serving size in the nutritional info?

I’ll have to admit that store bought almond milk is so flat and watery as far as taste. Does the coconut oil/vanilla/maple syrup create a richer almond milk here or is it specifically sweet? I’d like a thick, creamy, full-bodied one for cereal and to have with cookies (have been enjoying local, raw, grass-fed cow’s milk lately and love it’s thick creaminess and natural ‘sweetness’ but do not usually do dairy). I’d really like to duplicate the taste and texture of the raw milk with this homemade almond milk so am wondering what version you would recommend making- the one adding coconut oil/vanilla/maple syrup or the one featuring almonds/water alone?

temperature and length of time in oven?

Brazil nuts have so much selenium, I’d be afraid I would get high from it LOL