Homemade Almond Milk
Creamy, slightly sweet and super delicious this homemade almond milk rocks with no additives. It’s great in your coffee, too.
Servings Prep Time
4 cups 20 minutes
Passive Time
6-8 hours
Servings Prep Time
4 cups 20 minutes
Passive Time
6-8 hours
Almond Milk
Homemade Almond Milk
Creamy, slightly sweet and super delicious this homemade almond milk rocks with no additives. It’s great in your coffee, too.
Servings Prep Time
4 cups 20 minutes
Passive Time
6-8 hours
Servings Prep Time
4 cups 20 minutes
Passive Time
6-8 hours
Almond Milk
Ingredients
  • 1 cup of raw almonds soaked in water to cover for several hours or overnight.
  • 4 cups filtered water
  • 2 small dates coarsely chopped
  • 1 tsp vanilla extract non-alcoholic preferred
  • 2 dashes sea salt (optional)
Instructions
  1. Soak the almond overnight or up to 2 days.
  2. Drain and rinse the almonds.
  3. Add almonds, 4 cups water, salt, vanilla and dates to your high powered blender.
  4. Cover securely and blend slowly at first. Then turn up the speed to high for about 30 seconds or until well blended up to 2 minutes.
  5. Pour the blended mixture into a nut-bag* or cheesecloth and massage with your hand to extract all of the liquid. Discard the left-over pulp or save for another use such as in baked items.
  6. You don’t have to strain it if you don’t want to, but will contain the pulp and be thicker.
  7. Pour into your container and chill.

This recipe was printed from plantbasedcooking.com