- 1 cup Raw Almonds, soaked 4 hours or more in Strong Kangen Water
- 4 cups 9pH Kangen Water®
- 1 tbsp lecithin
- ¼ agave nectar
- pinch of Himalayan salt
- 3-5 drops Vanilla extract
Soak the raw almonds for 4-6 hours in Strong Kangen Water®.
Drain the water of the soaking and add 2 – 2 ½ cups freshly harvested 9pH Kangen Water® in a high-speed blender. Blend the nuts and water on high-speed. Strain the milk through a nut milk bag or a cheesecloth. Rice the blender cup and place the milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.
Tip: You can use the left overs of the almonds for salad topping.
Milk and almond left overs keep up to three days max in the refrigerator.