Ingredients:

  • 1 cup (150g) raw, unsalted almonds
  • 4 cups (950ml) filtered water, plus more for soaking
  • Optional: 1-2 Medjool dates, pitted (for sweetness)
  • Optional: 1/4 teaspoon pure vanilla extract
  • Optional: Pinch of sea salt

Instructions:

  1. Place almonds in a large bowl and cover with plenty of filtered water. Soak for at least 8 hours, or overnight, in the refrigerator.
  2. Drain the soaked almonds and rinse them thoroughly under cold water.
  3. Place the drained almonds, fresh filtered water, dates (if using), vanilla extract (if using), and salt (if using) in the blender. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy.
  4. Place a nut milk bag or several layers of cheesecloth over a large bowl. Slowly pour the almond mixture into the bag/cheesecloth. Squeeze the bag/cheesecloth firmly to extract all the milk.
  5. Pour the almond milk into a pitcher or airtight container and refrigerate. It will keep for 3-5 days. Shake well before serving, as some separation is natural.