Amazing Home-Made Almond Milk
Serves: 1 ltr
  • 1 cup raw almonds
  • 3 cups of purified water
  • 5 dried dates (optional)
  • Dash vanilla extract
  1. Place the raw almonds in a glass bowl or jug & cover with the water for 12 hours.
  2. Rinse the almonds several times during the 12 hours to remove any of the anti-nutrients and enzyme inhibitors.
  3. After 12 hours the almonds will have swelled with water and look a lot more plump, drain the water & place the almonds, a fresh 3 cups of water, dates and vanilla extract in your blender or food processor. Start blending at low speed & accelerate to high speed until all of the nuts are completely pulverized.
  4. To strain, get a clean cheese cloth or loosely woven cotton tea towel & place over a glass jug.
  5. Pour small amounts of almond milk and pulp into the cloth & then squeeze until every last drop is out.
  6. Set aside the almond pulp & repeat the process. The creamiest tastiest part of the milk is in the last squeeze so be sure not leave any liquid behind.
  7. Store in a glass jar in the fridge, It will keep for about 2 days or 3 days.
  8. You can use the almond pulp in crusts or bliss balls, so don't waste it.
Recipe by Real Food Pledge at