Try our recipe for dairy-free, vegan-friendly almond milk, it’s perfect for pouring over cereal, using in smoothies or adding to your coffee.
- 1 cup raw almonds (soaked overnight in cold water or for up to 2 days)
- 4 cups filtered water (less to thicken, more to thin)
- 1 pinch sea salt
- 2 whole dates, pitted
- 1 tsp vanilla extract
- 2 Tbsp cocoa powder for “chocolate milk”)
- 1/2 cup berries (for “berry milk”)
1. Soak the almonds overnight or for up to 2 days. Place the almonds in a bowl and cover with water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)
3. Add your soaked almonds, water, salt, and any additional ingredients to a high-speed blender and blend until creamy and smooth. Keep it running for at least 2 minutes so you get the most out of your almonds.
4. Strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour in the almond mixture, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods.
5. Transfer almond milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.