Soak almonds in enough water to cover 8-12 hours. Drain and rinse almonds and blend with 6 c water. Add sweetener, then strain through a muslin bag. Shelf life 4-7 days. Almond pulp can be dried then processed to make almond flour.
Originally Submitted
12/21/2011
0 Out of 5 from
0 reviews
You can add this Almond Milk recipe to your own private DesktopCookbook.
