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.
- 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 levee for 8 to 12 hours at room temperature. Drain well and continue on with the recipe.
- Explore VegKitchen’s vegan breakfast recipes.
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