Almond milk looks similar to cow's milk, but it tastes so much better. Plus, almonds have long been associated with a plethora of health benefits. Almond milk is rich in calcium and vitamin D (crucial for strong, healthy bones) and anti-aging vitamin E. Beware, commercial flavored varieties contain an ungodly amount of hidden sugar. Home-made almond milk is the way to go.
Prep time: 5 minutes; Difficulty: low
Recipe type: Beverage
Cuisine: Vegan, Gluten-Free
Serves: 5 cups
- 1 cup (112 g) raw blanched almonds, soaked overnight in cool water (or 1-2 hours in hot water)
- 5 cups (1200 ml) filtered water
- Pinch sea salt
- 2 dates, pitted (omit for unsweetened)
- 1 tsp vanilla extract or 1 vanilla bean (omit for plain)
- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high speed blender and blend until creamy and smooth (at least 1-2 minutes).
- I typically drink the milk as is, but if you prefer a thinner milk, strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for later.
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 5 days, though best when fresh. Shake well before drinking, as it tends to separate.