Alternative milks are all the rage these days, as most people have decided to give up on cow’s dairy (for some pretty good reasons!) I stopped drinking cow’s milk over 10 years ago… when it became very apparent that I was lactose intolerant.
There are a ton of varieties of almond milk to choose from at your local grocery store, but it’s actually very easy to make. It does require some pre-planning: you do need to soak the almonds overnight… but other than that, you just toss everything into you blender and that’s about it.
Leave a comment below if you end up trying this recipe 🙂
- 1 cup raw almonds, soaked overnight
- 4 cups filtered water
- 1/4 tsp vanilla
- 2 medjool dates
- pinch of sea salt
Soak the almonds in filtered water overnight
In the morning, drain the almonds and give them a rinse
Place the soaked almonds, filtered water (use new water, not the soaking water), vanilla, dates and salt in a blender and blend on high for 2 minutes, or until smooth and creamy
Pour the milk through a cheesecloth or nut-milk bag
Store in a glass jar in the fridge (it should keep for about 5 days)
If you don’t have, or don’t like, dates you can use either 1 tbsp of pure maple syrup or raw honey