1 cup almonds
2 cups water + more for soaking
1 – 1 1/2 tsp pure maple syrup
1/2 tsp pure vanilla extract
- soak almonds in water uncovered (just enough to cover almonds) overnight or up to 2 days; I didn’t see any difference in end product with either soaking time frame.
- rinse almonds in cold water
- put almonds and 2 cups cold water in blender; pulse a couple times then blend for 2 – 3 minutes.
- strain through cheesecloth using a spatula to move mixture and remove as much liquid as possible; then squeeze and flatten cheesecloth with hands (I use food grade gloves to reduce mess) until pulp is clumped and dry. See below for pulp ideas.
- mix in syrup and vanilla to taste
- store in glass container in refrigerator for up to 2 days.
This recipe makes 2 cups and tastes even better the 2nd day. I find that it becomes super creamy when heated for hot chocolate or added to hot cereal.
*Pulp – I have used it in oatmeal, yogurt and granola. You can dry it further by spreading it on a baking sheet and baking at low temp (200) for about 1 1/2 hr.