Some things are better simply because they’re homemade. No special spices, no special techniques or secret ingredients, just… well, homemade. Almond milk is one of those things most delicious when homemade!
This recipe is suitable for vegetarians, vegans, raw vegans, curious omni-diet peeps and just about anyone (unless you’re allergic to almonds). So simple, so delicious. Enjoy!
Prep Time: 8 hours, 5 minutes Cook Time: 15 minutes
Materials Needed: Medium-Sized Bowl, Blender, Nut Milk Bag or Cheesecloth, Sealable Large Jars
1. Prepare the almonds by soaking them for 8 hours or overnight in a medium-sized bowl with 2 cups of water*
2. Once the almonds have soaked, strain them and run them under some clean water.
3. Place the almonds and dates into the blender, and add 2 cups of fresh water. Blend until creamy, without large visible chunks of almond. While you’re waiting, rinse your medium-sized bowl.
4. Pour the mixture into the nut milk bag of cheesecloth situated over the medium-sized bowl. Squeeze out the nut milk with your hands.
5. When you’ve finished squeezing, you can save the almond meal for other things (there’s a lot of nutrients left in it!). Then, using a ladle, transfer the almond milk to your sealable jar. Cool in the refrigerator for 2-3 hours, and enjoy!
*If you’re making more almond milk, just follow the proportion of 1 date to every 8 ounces.
*Technically, you can skip soaking, but your nut milk won’t nearly be as creamy and may be too watery.
If the mixture separates after being in the fridge, simply shake to mix.