from the fantastic recipe book “The Rawvolution Continues” by Matt Amsden
Makes 8 cups milk or approximately 3/4 cup pulp.
7 cups coconut water (I like the organic coconut water from kulau)
1 cup raw almonds
In a high speed blender, combine the coconut water and almonds.
Blend until smooth. Strain through your nut milk bag to remove the almond pulp.
Refrigerate the almond pulp for use in recipes for up to 4 days.
If you need to save the pulp for longer than 4 days, dehydrate the pulp for 24 hours
and store it in a cool, dry place.
Variations: Make any type of nut milk you prefer using this simple recipe.
Simply replace the almonds with any nuts or seeds.