Homemade Almond Milk
Rich, naturally sweet almond milk made from just soaked almonds, dates, and water - more nutritious than boxed nondairy milk and ready in minutes.
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Servings:
Ingredients
- 1 ½ cups soaked almonds see note
- 2 ½ cups water divided
- 3 pitted medjool dates soaked
- ½ teaspoon vanilla extract optional
Instructions
- Place 1 ½ 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 caught in the strainer to extract as much milk as possible. Alternatively, use a nut milk bag to strain.
- Discard the pulp left in the strainer, or save it for another purpose.
- Transfer the almond milk to a sealed container and refrigerate. It will keep for about 5 days and will separate as it sits, so shake well before using.
Notes
To arrive at 1 ½ cups soaked almonds: put 1 cup raw almonds in a jar, cover with cool water, and let soak for 8 to 12 hours at room temperature. Drain well before using.
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