Ingredients:

  • 1 cup (145g) raw almonds
  • 4 cups filtered water
  • 2 Medjool dates, pitted
  • 0.5 tsp vanilla bean paste
  • 0.25 tsp sea salt

Instructions:

  1. Place raw almonds in a glass bowl and cover with at least two inches of filtered water. Soak at room temperature for 8 to 12 hours to neutralize phytic acid and soften the nut structure.
  2. Discard the soaking water and rinse the plumped almonds thoroughly under cold running water.
  3. Transfer the rinsed almonds to a high-speed blender. Add 4 cups of fresh filtered water, plus the optional dates, vanilla bean paste, and sea salt.
  4. Blend on the highest speed setting for 2 minutes to create a stable emulsion of almond oils and water.
  5. Position a nut milk bag over a large glass bowl. Pour the mixture into the bag and squeeze firmly to extract all liquid, leaving only the dry fibrous pulp behind.
  6. Pour the milk into an airtight glass carafe and refrigerate immediately.