Almond Milk

Name: Almond Milk
Prep time: 12 h
Total time: 12 h
Yield: 2 1/2 cups
Ingredients: 2 1/2 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; 1/2 teaspoon vanilla extract (optional)

Submitted by mersaydees

"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."

Download

photo by mersaydees

Ready In:: 12hrs
Ingredients:: 4
Yields:: 2 1/2 cups

ingredients

2 ¹⁄₂ 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
¹⁄₂ teaspoon vanilla extract (optional)

directions

SOAK ALMONDS:.
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.
SOAK DATES:.
Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
TO MAKE THE ALMOND MILK:.
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.
Add the remaining cup of water and blend until smooth.
Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
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.
Discard the pulp from the strainer.
Transfer milk to a sealed container and store in the refrigerator for up to five days.
It will separate, so shake well before using.

Questions & Replies

Got a question? Share it with the community!

Reviews

This recipe makes for a VERY NICE TASTING MILK, & it is GREAT OVER A GRANOLA! However, let me tell you, I also found the date-&-almond pulp to be very tasty when mixed in with a bowl of hot oatmeal & a little brown sugar! Thanks for AN OUTSTANDING KEEPER! [Tagged, made & reviewed for one of my Raw Food partners in the Vegetarian/Vegan Recipe Swap 8]

Sydney Mike
So yummy with the dates and vanilla.....very fortifying and very easy to make (especially with a good blender)....no more commercially-processed almond milk for me!

hawaiian cat
This is really creamy and good. I used more smaller soft Parnoosh dates and soaked them from the full 30 minutes. I used almonds with their skins that I had already soaked in the fridge over night. I like this version a lot so I would make it again for sure.

UmmBinat
Turned out really well. Love the addition of dates.

Chef Liz 2
delightful, sweet and wonderfuly rich...I enjoyed it over sprouted sunflower seed and soaked buckwheat "cer-real" :) <b>YUM</b>;)

free-free