This recipe for almond milk creates very tasty nut milk with no preservatives or questionable ingredients. You get better tasting almond milk without lecithin, xanthan gum, potassium citrate, natural flavors, etc. The recipe uses dates instead of refined sweeteners.
Recipe Notes:
You will need some equipment: a blender (Vitamix if possible), a large bowl (for collecting the almond milk), a 64oz mason jar (or similar), and a nut milk bag.
Before making milk the almonds can be soaked in water at room temperature for 2-8 hours. Soaking the almonds starts the nut germinating and increases the nutritional content of the nut. It also reduces the natural enzymatic inhibitors present in the nut and improves digestibility and nutrient absorption.
Ingredients
1 cup raw almonds
5 cups water
5-8 pitted dates (amount varies depending on the desired sweetness)
1” length of whole vanilla bean or ½ teaspoon vanilla extract (optional)
¼ teaspoon sea salt (optional)
Instructions
Place all ingredients into the blender
Blend on the highest speed for approximately 1 minute
Pour the liquid into the nut milk bag
Close the bag and squeeze over a large bowl to extract the milk
Transfer the milk to your jar and store in the refrigerator
Additional Notes:
This recipe can also be used to make cashew milk. Just change the cup of almonds to a cup of cashews, and don’t pre-soak the nuts.