Homemade Almond Milk

homemade almond milk

Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make. Recipe from Raw Food Made Easy for 1 or 2 People* ©2012 by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.

Serves: 2

  • 1 1/2 cups soaked almonds*
  • 2 1/2 cups water
  • 3 pitted medjool dates, soaked
  • 1/2 teaspoon vanilla extract (optional)

Place 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.

Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. alternatively, use a sprout bag to strain the milk.

Discard the pulp left in the strainer or save for another purpose. Transfer the almond milk to a sealed container and store in the refrigerator. Almond milk will keep for five days. It will separate, so shake well before using.

* To arrive at 1 1/2 cups soaked almonds, put 1 cup raw almonds in a Mason jar, fill with cool water, screw on the lid, and leave for 8 to 12 hours at room temperature. Drain well and continue on with the recipe.

homemade almond milk recipe

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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