Raw Vegan Almond Milk and Almond Flour
3 cups raw almonds soaked for 10-12 hours
6 cups of preferred water (I use distilled)
Strain almonds and add them to a high-speed blender.
Add in 6 cups of water and blend for a minute or so. Keep an eye on the temperature while blending. You don’t want it to get too warm.
Strain the mixture through a nut milk bag. Squeeze all the milk out as best you can and store your milk in a container in the fridge.
With the leftover pulp, pour this onto a dehydrator sheet lined with a non-stick sheet.
Use your hands to break it apart a bit so more air can get through.
Dehydrate on 115° for 18-24hrs or until completely dry. You can also use an oven on the lowest setting with the door cracked. It may not be raw using this method but will produce zero waste.
Transfer to a food processor or a blender and blend until soft and fluffy.
Store flour in an airtight container.
Almond milk goes great in smoothies, soups, ice cream and more!
Almond flour is good for making cupcakes, cookies, crackers, and more!