Ingredients

The following ingredients have 4 Servings
  • 1 cup almonds
  • 4 cups filtered water (filtered water is not totally necessary, your choice)
  • pinch of sea salt (approx. 1/4-1/2 tsp)
  • optional: 1 tsp pure vanilla extract
  • optional: 1-2 medjool dates or 1 tbsp pure maple syrup

Instruction

  • Soak the almonds in water in a glass bowl for 8-24 hours.
  • When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well.
  • Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
  • Blend on high for 60 seconds until smooth, creamy and frothy.
  • Either pour right into a container for storing or strain through a nut milk bag for smooth, creamy homemade almond milk. The leftover almond meal can be discarded or used in baking, oatmeal or to make granola. I like to strain it into a large glass measuring cup and then pour it into my storage container after straining. My large measuring cup has a spout so it’s easy to pour from. If you strain into a bowl, a funnel will make it easier to pour into a storage jar.
  • Store in the refrigerator for up to 4 days.