DIY Almond Milk

I'm going simple for my first blog post, like, stupid easy simple. A few ingredients, a good blender and some cheesecloth is all that's needed.

 I enjoy the clean taste of this almond milk and since its a cinch to make, I don't mind making it in small batches for freshness. And don't throw away the almond pulp that's left over, set it aside for that next batch of granola!

What's needed

• 1/2 cup raw almonds
• 2 cups water
• water for soaking
• cheesecloth or fine mesh sieve
• dash of vanilla (optional)
• a date, prune, or sweetener of choice (optional)

What to do
Place almonds (and date or prune if using) in a jar or container and cover with water. Let soak for at least 4 hours, I prefer overnight, the end result is much creamier.
Drain almonds and place in blender with 2 cups of water, sweetener and vanilla (if using). Blend for about 2 minutes. While almonds are blending, place a double layer of cheesecloth or the sieve in a bowl. 
Pour almond slurry into cheesecloth. Gather the loose ends and twist it tight to extract every last drop of almond milk goodness. If using a sieve, press the pulp with the back of a spoon.

Pour into an airtight container and refrigerate. Use within 4-5 days.
Yield: approx. 2 cups (recipe can easily be doubled)