Almond Milk

Recipe by mersaydees
READY IN: 12hrs
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups water, divided
  • 1
    cup raw almonds, soaked to yield 1 1/2 cups (refer to instructions for soaking almonds in the directions below)
  • 3
    medjool dates, pitted and soaked for 30 minutes
  • 12
    teaspoon vanilla extract (optional)
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DIRECTIONS

  • SOAK ALMONDS:.
  • Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
  • SOAK DATES:.
  • Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
  • TO MAKE THE ALMOND MILK:.
  • Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
  • Add the remaining cup of water and blend until smooth.
  • Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
  • Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
  • Discard the pulp from the strainer.
  • Transfer milk to a sealed container and store in the refrigerator for up to five days.
  • It will separate, so shake well before using.
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