Strawberry Almond Milk

• 1 cup almonds (see Advance Prep)
• 3 cups water
• 2 cups frozen strawberries
• 4 dates, pitted
• 1 teaspoon pure vanilla extract
• 1 tablespoon maple syrup, or more to taste

Advance Prep:

• Soak 1 cup of almonds in a bowl with enough water to cover almonds by 2-3 inches for at least 2 hours, and up to 8. Drain and rinse almonds.

1. Combine prepared almonds with water in a high-speed blender. Blend on high for 2 minutes or until completely liquified.

2. Place a nut milk bag over a large bowl. Hold onto the bag while pouring almond mixture through bag. Gently squeeze until milk is drained and the almond pulp in the bag is dry. Discard almond pulp or use for another application.

3. Return strained milk to the blender and add remaining ingredients. Blend on high. Store in a mason jar or sealed container in the refrigerator. Shake before enjoying as it separates. Enjoy within 3 days of preparation.

Chef’s Tips:

A nut milk bag is an important tool for this recipe - the nut milk bag ensures your almond milk is creamy with no chunks of almond pulp. A nut milk bag can be bought on Amazon for $10 or less. In a pinch, multiple layers of cheesecloth can be used as an alternative, but the almond milk might not be as creamy and smooth.