Deliciously creamy, sweet and fresh almond milk that is heaps better than store brought and so easy to make. You can also use one tbsp of honey or maple syrup if you have no medjool dates on hand, but I find medjool dates taste best. This almond milk recipe stays fresh in the fridge up to 5 days.
Deliciously creamy, sweet and fresh almond milk that is heaps better than store brought and so easy to make. You can also use one tbsp of honey or maple syrup if you have no medjool dates on hand, but I find medjool dates taste best. This almond milk recipe stays fresh in the fridge up to 5 days.
Yields1 Serving
1 cup almonds, (soaked for at least 4 hours in water or overnight) 5 cups filtered water 1 tsp vanilla extract 2 -3 medjool dates, pitted pinch of salt
11. Place the soaked almonds in a blender with the wait, medjool dates, vanilla extract and salt. Pulse on high speed until the texture is creamy and smooth, about 1-2 minutes.
2. Srain the mixture using a nut milk bag or fine mesh. Squeeze all the liquid out and transfer to a glass jar. You can discard the almond pulp or use it in another recipe. This almond milk stays fresh in the fridge for up to 4-5 days.
1. Place the soaked almonds in a blender with the wait, medjool dates, vanilla extract and salt. Pulse on high speed until the texture is creamy and smooth, about 1-2 minutes.
2. Srain the mixture using a nut milk bag or fine mesh. Squeeze all the liquid out and transfer to a glass jar. You can discard the almond pulp or use it in another recipe. This almond milk stays fresh in the fridge for up to 4-5 days.
Ingredients
Directions
1. Place the soaked almonds in a blender with the wait, medjool dates, vanilla extract and salt. Pulse on high speed until the texture is creamy and smooth, about 1-2 minutes.
2. Srain the mixture using a nut milk bag or fine mesh. Squeeze all the liquid out and transfer to a glass jar. You can discard the almond pulp or use it in another recipe. This almond milk stays fresh in the fridge for up to 4-5 days.