INGREDIENTS

  • 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)

    5 cups filtered water (less to thicken, more to thin)

    1 pinch sea salt

    2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)

    1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)

    2 Tbsp cocoa powder (optional // for “chocolate milk”)

    1/2 cup berries (optional // for “berry milk”)

ALMOND MILK RECIPE

PREP TIME

10minutes minutes

TOTAL TIME

10minutes minutes

Servings

10

(1/2-cup servings)

CourseBeverage

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?4-5 Days

Instructions

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Find more ways to use almond pulp here.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.