I didn’t realize that I missed milk at all because I don’t really drink it much but making almond milk is kind of fun and it tastes great. It’s pretty simple, though it does take time and some effort.

I used 4 cups of raw almonds, soaked in water over night, then rinsed.

Blend 8 cups of water and the 4 cups of soaked, raw almonds in the vitamix {or break it up if it all will not fit at once because it will get chalky at first}. Blend until smooth. Take either a cheese cloth or a chinois and put the liquid into it, inside of a larger dish and let it strain. You can leave it over night to strain if it’s in a dish and is supported, or use a ladle and plunge the almond pulp in the chinois until none of the liquid is left {takes about 20 minutes}.

With these amounts, I ended up with 2 quarts of almond milk and 2 quarts of almond pulp. The pulp can be used in smoothies {yes, not whole30 approved but it’s healthy fat…} or added into a dip like pepper dip or an almond hummus.