“Based on a recipe in Jennifer Cornbleet's book, Raw Food Made Easy. She says, "Homemade almond milk is more nutritious than boxed nondairy milks." I pour it over my breakfast granola. Prep and cook times include the 8 to 12 hours required to pre-soak the almonds; afterward, this goes together in minutes.”
READY IN:
12hrs
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 2 12 cups water, divided
  • 1 cup raw almonds, soaked to yield 1 1/2 cups (refer to instructions for soaking almonds in the directions below)
  • 3 medjool dates, pitted and soaked for 30 minutes
  • 12 teaspoon vanilla extract (optional)

Directions

  1. SOAK ALMONDS:.
  2. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
  3. SOAK DATES:.
  4. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
  5. TO MAKE THE ALMOND MILK:.
  6. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
  7. Add the remaining cup of water and blend until smooth.
  8. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
  9. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
  10. Discard the pulp from the strainer.
  11. Transfer milk to a sealed container and store in the refrigerator for up to five days.
  12. It will separate, so shake well before using.

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