Homemade almond milk that’s creamy and delicious! Once you make your own almond milk, you will not want to go back to store-bought again.
The process is very easy: Soak almonds in water overnight, up to two days (the longer you soak the almonds, the creamier the milk will be). Grind the almonds with water. The liquid drained from the almond meal is almond milk.
Not only is it healthier, but you can control the amount of sweetness and infused flavors by adding dates, honey, vanilla, cinnamon, etc.
While you can use a cheesecloth or a dish towel to drain the liquid, purchasing a nut milk bag makes it much easier.
- 1 cup raw almonds, soaked
- 4 cups water ( less to thicken, more to thin)
- 4 pitted dates ( or use other sweeteners such as honey or maple syrup)
- 1 teaspoon vanilla extract ( or 1 whole vanilla bean)
- Pinch of salt
Soak almonds in water overnight. Rinse and drain well.
In a blender, add in almonds, water, dates, vanilla and salt and blend until creamy and smooth.
Place nut milk bag (or use cheesecloth or thin dish towel) over a large bowl and pour milk into the bag. Gently squeeze the bag to drain liquid.
Discard pulp (or you can use it for baked goods)
Pour milk in a container or jar and store in the refrigerator for up to 4 days.