MILKY MONDAY | Day 10 of Challenge

Video #14: Optimizing October Month with Whole Food Plant Based Challenge
Vanilla Almond Milk:
1 cup raw almonds
3 cups water
3 spoonfuls light honey (I prefer using a raw or local honey)
3 capfuls vanilla extract (about 3 teaspoons)
Add all the ingredients to a blender. Blend on high speed for 60 seconds. Pour out into a nut bag (or cheese cloth) to filter out the almond pulp. Either discard or dry out the almond pulp for a future recipe. Store almond milk for up to 5 days.