Easy Homemade Almond Milk
Servings: 8 servings
Ingredients
- 1 cup raw, unsalted almonds
- 3-4 cups fresh cold water (filtered)
- 2-4 dates, pitted
- 1 teaspoon vanilla extract, pure
- pinch sea salt
Instructions
Soak the Almonds (*extra time needed for soaking)
- Start by soaking the almonds. Pour boiling water over the almonds in the blender container, and let it sit for an hour or two with the lid until they are plump and juicy. Pro Tip: If you have a high-speed blender like a Vitamix, you can skip the soaking and go straight to blending.
- Drain and rinse the almonds. Return to the blender, add the clean, cold water and the remaining ingredients. Blend until smooth and creamy (this should take up to 2 minutes depending on your blender).
Strain the Almond Milk
- Pour the liquid into a nut milk bag or use a clean, thin dish towel in/over a bowl (see photo).
- Gather the corners of the towel, twist to secure the top and gently squeeze the almond milk into a bowl (or large measuring cup).
Storing Almond Milk
- Pour the strained almond milk into a clean jar with a lid and store in the refrigerator for 5 or 6 days. Remember to shake before using.
Optional Flavors
- Blueberry - Add a handful of blueberries and blend which is a delicious addition to your morning cereal.Hot Chocolate - Add a cup of vegan almond milk, some cocoa powder and a splash of maple syrup to a small saucepan and warm over medium heat. Pour into a mug, add a few marshmallows like Dandies, and enjoy!
Notes
If you don't have a high-speed blender like a Vitamix, you'll need extra time for soaking the almonds.
Cooking dates are small and are usually pitted (I use 4). Medjool dates are large and typically have a pit (remove prior to using - I use 1-2 Medjools).
The more water you add while blending, the thinner and lighter the almond milk will be. If you want a thick, creamy dairy free milk, use less water.
A very small pinch of salt elevates the flavors of the milk. It's totally optional.
Store almond milk in the fridge in a glass jar for 5 or 6 days (shake before using).
Freeze leftover almond milk in ice cube trays then transfer to a freezer bag for future use in smoothies or dairy free soup.