You can pour this over your cereals, use it a a base to make milkshakes, smoothies, ice creams, or popsicles, or you can just drink it straight up. Either way, once you have experienced how easy it is to make nutritious almond milk at home and how delicious it tastes - you won't be running back to the store to buy more!
1 Cup (180g) Almonds (Soaked 8-12 hours, or overnight)
3 Pieces (40g) Medjool Dates (Soft, pitted)
1 Piece (5g) Vanilla Bean (use whole bean chopped, or 1 tsp vanilla extract)
Pinch High Mineral Raw Salt
3 - 4 Cups Filtered Water
In a high-speed blender, blend all ingredients very well.
Using a nut milk bag, or fine strainer over a bowl, pour out almond milk. If using a nut milk bag (I highly recommended), squeeze the bag gently until most of the milk is in the bowl and you are left with the almond pulp in the bag. The pulp can be frozen for months at a time in a sealed plastic bag in the freezer to make raw breads, biscuits, cakes and more!
Variation: For a creamier milk simply reduce the amount of water. For a 'full cream' milk try adding a Tablespoon of extra virgin cold pressed coconut oil plus 1 Tablespoon of Non-GMO Soy Lecithin, or Sunflower Seed Lecithin after you have made this recipe. Re-blend with these additional ingredients (do not strain again) and enjoy.