Total Time
Prep 0 mins
Cook 5 mins

An easy, home made alternative to dairy.

Ingredients Nutrition

  • 34 cup whole almond, soaked in water overnight
  • 2 cups fresh water
  • 2 -3 dates


  1. After the almonds have soaked overnight, drain and discard soaking water.
  2. In a blender, blend almonds with 2 cups of fresh water and dates.
  3. Once well blended, strain the mixture to remove any almond particles that may be left. The best way is to strain through a fine mesh strainer lined with cheesecloth.
  4. Once prepared, the milk should be refrigerated. Can keep for up to 4 days.


Most Helpful

YUMMY......I used cheese cloth to strain it and was happy with the the paste/pulp to use for other raw or baked goodies... editing: it is 6 months later and I use this recipe so often...i now could not be with out it :)...use it in green smoothies almost every day lately and just used it in recipe#329187 so decided to update my review from last summer... :)-thanks little Vegan Devil

free-free February 09, 2009

This is a great recipe that is the most similar to the one I make at home when we are fasting. I have found the best way to strain it is to use a cheesecloth. I have also used the mesh device that comes inside my Lalanne Juicer. The result is a delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy.

LilPinkieJ October 04, 2008

This is very good! I've made it about three times and I haven't worked out the best way to strain it yet, but the flavor is really good! It's great in smoothies and over cereal. Reviewed for Healthy Choices ABC Tag.

mliss29 June 19, 2008

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