Once you try homemade almond milk, you’ll never go back to buying it from the store. Making it is actually cheaper than buying it, plus it’s easy to make, full of nutrients, and absolutely delicious. You can make it sweetened or not, and you can adjust the overall creaminess by the 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 water (cold, filtered)
- 1-3 dates (pitted, optional)
Rinse the soaked almonds well.
Add the almonds, water, and dates to a high-speed blender and blend well for at least 1-2 minutes.
Strain using a nut milk bag, squeezing it until all the liquid is extracted. Discard the pulp.
Transfer the almond milk to a jar or a covered bottle and refrigerate it for up to 3 days. (Shake well before drinking as it tends to separate.)