- 1 cup almonds
- 2 cups water
- 1/2 teaspoon vanilla extract
- maple syrup to taste
- Soak almonds in water overnight. Then drain and rinse.
- Process almonds into pulp using the blank (homogenizing) screen.
- Mix water to almonds. Stir well and allow to soak for 5 minutes. Stir again with vanilla and maple syrup.
- Replace blank screen with fine juicing screen.
- Process almond water mix, using a ladle to pour the mix slowly into the juicer.
- Store in refrigerator up to 48 hours.