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 ^[1] by Jennifer Cornbleet.

Serves: 2

• 2 1/2 cups water
• 1 1/2 cups soaked almonds
• 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. Transfer the 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.

Reprinted by permission of The Book Publishing Company. ^[2]

• Explore VegKitchen’s vegan breakfast recipes. ^[3]