Soaring-Chi™

Making a creamy, delicious almond milk is easy.  All you do is soak 1 cup of raw almonds overnight by putting them in a bowl and covering them with water.  In the morning, drain off the water.  Put the nuts in a blender with 3 cups pure, filtered water.  Blend very well until it turns white like milk.  Place a nut bag or washed, clean (never been used for paint) paint strainer bag over a quart size measuring cup or quart jar.  Cheesecloth also works, but not as well as the bags.  Squeeze the liquid out of the bag until the contents are dry.  Use whatever method works best for you. I usually start at the top of the bag and work down to milk out the almond milk making sure to squeeze out the oil as well which forms the cream.  Save the almond solids to use in a raw recipe.  Pour the liquid back into the blender and add 2 pinches of quality sea salt, 1 or 2 tablespoons of raw honey, 1 vanilla pod or 2 teaspoons of pure vanilla extract.  If you want it extra creamy, you can add a pinch of zanathan powder.
Note:  You can freeze leftover almond pulp for future use or place on dehydrator sheet and dehydrate it at 100 degrees until dry to use in raw recipes.  It could also be used as a skin exfoliant when you bathe or shower.