Store-bought brands are getting better and better, but no almond milk will taste as good (or foam as well) as a batch you make yourself. Added bonus: you’re in charge of ALL the ingredients. Whirr up a batch and have almond milk for a week. Use it in your coffee, chai, smoothies, chia puddings or have a glass with a chocolate chip cookie!
makes 6 cups of rich and creamy almond milk (for a lighter version, add 2 more cups water, or dilute at serving time)
- 2 cups raw almonds organic
- 6 cups filtered water
- 1 - 2 medjool dates pits removed
- 1 pinch sea salt
Place almonds in a 4 cup glass measuring and fill with fresh water. Soak overnight or for at least 4 hours. (It's ok if it sits out at room temperature.)
Over the sink, dump almonds into a colander and rinse with fresh water.
If you have a large-capacity blender (like a Vitamix), measure 6 cups filtered water into the pitcher and add the soaked almonds. (If you have a smaller blender, work in two batches.) Add the date(s), pinch of salt and whirr for a minute or two.
Wash your hands and rinse them well—you don't want any soap essence in your almond milk. Position your nut milk bag (or strainer) over a clean bowl. Pour about half the blender into the nut milk bag and squeeze (or press) to extract as much liquid as possible. Pour into glass storage jars and refrigerate for up to 5 days.
Recipe Notes / Tips
- If you don't have a nut milk bag, improvise with a fine mesh strainer or a colander lined with cheesecloth
- Almond milk separates as it sits, so give it a swirl or shake before serving
- You can save the almond pulp, dehydrate it and use it in baking (here's my banana bread using almond pulp) or do as I do 99% of the time, feed it to my chickens.