Homemade Almond Milk
Recipe type: Almond milk
Cuisine: Vegan / Healthy
Prep time: 
Total time: 
Serves: 2
Homemade almond milk is more nutritious than boxed nondairy milks, and it takes only minutes to make.
  • 1½ cups soaked almonds (see note below recipe box)
  • 2½ cups water
  • 3 pitted medjool dates, soaked
  • ½ teaspoon vanilla extract (optional)
  1. Place 1½ 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.
  2. 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.
  3. Discard the pulp left in the strainer or save for another purpose.
  4. 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.
Recipe by VegKitchen at https://www.vegkitchen.com/almond-milk/