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! (Cashew Milk recipe here).
from the RiPE archives, 2008
Almond Milk
makes 6 cups of rich and creamy almond milk (for a lighter version, add 2 more cups water, or dilute at serving time)
Ingredients
- 2 cups raw almonds organic
- 6 cups filtered water
- 1 pinch sea salt
- 1 or 2 medjool dates pits removed (alternatively, use a couple teaspoons sweetener of choice like honey, agave, or maple syrup)
Instructions
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Soak almonds overnight in water with a pinch of sea salt. When ready, rinse almonds and discard the soaking water.
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If you have a large-capacity blender, like a Vitamix, measure 6 cups fresh water into the pitcher and add the soaked almonds. If you have a smaller blender, work in two batches. Add the date(s) (or sweetener of choice) and blend on high for a minute. Pour through a nut milk bag, cheesecloth, or a fine-holded strainer into a bowl.
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Transfer to glass jars and refrigerate for up to 5 days.Â
