I couldn’t believe that I would ever like my coffee without milk. But I am enjoying just that today. Especially with this homemade almond milk. I found the store-bought variety to be overly sweet (although there are unsweetened, they’re hard to fine), to contain carageenan, and not nearly as deliciously fresh, slightly date sweetened, and vanilla flavored as this one.
So drag out your most powerful blender and make yourself some of this delightful beverage! It's easy enough to do if you have raw almonds.
AND, you can even make it out of almond butter. Just add 1/3 cup of raw almond butter to the blender along with 4 cups of filtered water, 2 dates, 1 tsp. vanilla extract, and a pinch of salt (or none if you prefer). Then give it a whirl. You don't really need to strain it, either.
For almond milk from raw almonds, just soak 1 cup overnight and you're ready for fresh homemade almond milk in the morning. It also helps to have a handy-dandy nut milk bag for straining. There are several nut milk bags available on Amazon (affiliate link). Once you've blended the almonds with 4-5 cups of fresh filtered water, you're ready to squeeze the pulp for a nice and smooth drink. You don't have to strain it, however, if you like it with more body.
I’d hope you enjoy this twist on traditional stuffing and I'd love to hear your feedback in the comments below for this Homemade Almond Milk recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!