Homemade Nut Milk Part 2: Almond milk

 
 

A couple years ago I realized I had a dairy sensitivity. Though I knew I wouldn’t give up dairy altogether, I figured creamer in my coffee was a fine thing to ditch. In its place, I started making homemade almond milk, realizing I could make it better than what’s on the shelf. Just a quick strain and huzzah! It’s rich, satisfying and completely customizable. — Dak


 
 
 

Ingredients

Instructions

  • 1 cup raw almonds

  • 3 dates (optional)

  • ⅛ tsp vanilla (optional)

  • Pinch of salt

  1. Soak almonds in room temperature or cold water for at least 5 hours or overnight.

  2. If using, soak 3 medjool dates for 15-30 minutes in warm water (until soft) - remove pit.

  3. Rinse and strain the almonds, then throw in the blender with *3 ½ cups of water and a pinch of salt.

  4. If using, add the vanilla and medjool dates.

  5. Blend until smooth.

  6. Over a big vessel (ideally one with a spout for ease), pour the almond milk through a *nut milk bag.

  7. Gently squeeze all of the liquid out, and you’re left with fabulous almond milk!

Notes

*You can adjust the amount of water you add depending on what you’d like to use this nut milk for. Sometimes we want it to be thick like creamer and add less. 3 ½ cups will result in a more milk-like consistency.

*You will need a nut milk bag, which you can buy at most health food stores or online. Rather not? Try our two-step cashew milk instead!