This strawberry almond milk with rose water is super easy, absolutely delicious, and loaded with nutrients. This recipe is raw, vegan, and paleo friendly.
To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp. (You can dehydrate this for use in smoothies, or to make crusts or body scrub.)
Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge.
Substitute the dates for:
2 tablespoons Lakanto
To make powdered birch xylitol from granular, pulse in a spice grinder or coffee grinder.