Prep 0 mins
Cook 5 mins
An easy, home made alternative to dairy.
- After the almonds have soaked overnight, drain and discard soaking water.
- In a blender, blend almonds with 2 cups of fresh water and dates.
- 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.
- Once prepared, the milk should be refrigerated. Can keep for up to 4 days.
YUMMY......I used cheese cloth to strain it and was happy with the results...save 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
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 cowâ€™s milk and soy.
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.