Once you try homemade almond milk, you’ll never go back to buying it from a grocery store. Making it is actually cheaper than buying it, plus it’s easy to make, full of nutrients and delicious. You can make it sweetened or not and you can adjust the overall creaminess by amount of water you add.
- Prep Time: 5 minutes
- Allergens: Tree Nuts
- Servings: 3
- 1 cup raw almonds (soaked overnight or for 8 hours covered in water)
- 3 cups cold filtered water
- 1-3 dates (pitted, optional)
Rinse the soaked almonds well.
Add the almonds, water, and dates (if using) to a high-speed blender and blend well for at least 1-2 minutes.
Strain using a nut milk bag, squeezing until all the liquid is extracted, and discard the pulp.
Transfer the almond milk to a jar or a covered bottle and refrigerate it for up to three days. (Shake well before drinking as it tends to separate.)