Ingredients
- 1 cup almonds, raw
- 4 cups filtered water, plus more for soaking
- 3-4 soft Medjool dates, pitted
- Pinch of sea salt
Directions
- Soak the almonds in water overnight (or at least 8 hours). This step is important, as it helps to soften the almonds and makes them easier to blend.
- Drain and rinse the almonds, discarding the soaking water.
- In a blender, combine the almonds, 4 cups of filtered water, dates, and salt.
- Blend on high speed for 2 minutes, until the almonds are completely broken down.
- Line a fine-mesh strainer with a nut milk bag or cheesecloth. Place the strainer over a large bowl.
- Slowly pour the almond milk into the strainer. Using a spoon, press the almond pulp against the sides of the strainer to squeeze out the milk.
- Discard the pulp (it can be used in baking or smoothies). Transfer the almond milk to a glass jar or other air-tight container. It will keep in the fridge for up to 4 days.
Interesting Facts
- Almond milk is a low-calorie, vegan alternative to dairy milk.
- It's high in vitamin E, which is an antioxidant that helps protect your cells from damage.
- It's also a good source of calcium, magnesium, and iron.
