Nuttin' but a Good Time

Greetings from the warm and sunny state of Arizona! My name is Genesis, and I am proud to be the newest addition to the Vegan family.

One of my favorites since ditching  most dairy products is almond milk. There is nothing more comforting to me than a tall glass of cold milk with some warm cookies. Since finding that revolutionary technology has led the human race to discovering the most efficient way of milking a nut rather than a cow, I'm absolutely hooked!

It's quite simple, really. If you're living a fast-paced lifestyle that doesn't allow you ten minutes of free time, then it's as simple as picking up a carton of almond milk from your local grocer's. But if you've got ten minutes to spare, a wild hair to milk a nut, or you're looking to cross something off your vegan bucket list - I've got the recipe just for you.

 To yield two cups, you will need:

1 Cup of raw almonds
3 Cups of water
1 Tsp. of Agave Nectar
Blender
Cheesecloth
Spatula

Optional:
Cinnamon
Vanilla extract
Dates

• Put 1 cup of raw almonds in a large bowl with 3 cups of water and let them soak for at least an hour. If you can, soak them overnight for a better milk. 

• Prepare a large container covered with three layers of cheesecloth in which you will strain your nut mixture later.
• Drain the almonds, then pour them into a blender along with another 2 cups of fresh water. Blend on a low setting for two minutes before using a spatula to give your mixture a good stir.
• Then toss another cup of water in along with 1 tsp. of agave nectar, brown sugar, or any other flavoring you'd like and blend on low for another two minutes. 
• Now strain your milk through the cheesecloth.

Your homemade almond milk will last in the refrigerator for up to three days, and can be used in all kinds of recipes as a substitute for dairy milk. I love mine with these yummy vegan chocolate chip cookies. Enjoy!