HOMEMADE ALMOND MILK

VEGAN / GLUTEN-FREE / SATTVIC

For those of you who have never made their own almond milk, you are in for a life-changing moment! This is nothing like store-bought. Once you make it once I guarantee you will make it again. It. Is. So. Good. I use this in my tea, for my golden milk during the cold months, in overnight oats, soups, or just to drink as is when I’m having a craving for something sweet.

Serves 4

INGREDIENTS

1 cup raw almonds

2-3 Medjool dates

pinch of salt

1 tsp. vanilla extract

4 cups of filtered water

* nut milk bag or cheesecloth (for straining almond milk)

INSTRUCTIONS

Put almonds in a bowl and cover with water. Allow to soak for 6-12 hours at room temperature. In a separate container (I like a large mason jar for this purpose), soak the dates in the 4 cups of water along with the pinch of salt and vanilla.

After soaking, strain the almonds and add them to a blender along with the date water. Blend on high until white and frothy and everything is broken down. Strain through a nut milk bag or cheesecloth. If you want thicker milk, add back in 1-2 tbsp of the strained almond meal (you can also use the discarded almond mixture in protein balls or other recipes). Store in the fridge for up to 4 days in a glass container (I just pour it back into the mason jar).