Almond milk is a staple ingredient in raw food recipes. It’s readily available in stores, but if you like to know where your ingredients come from and to control what you put in your body, it’s just as easy to make this recipe at home.
Yields 2 1/2 cups
- 3 cups water
- 1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 1/2 cups after soaking)
- 3 pitted dates, soaked
- Put 1 cup of raw almonds into a bowl and fill bowl with purified, filtered water. The almonds will absorb some of the water during this time, so make sure you give them room to grow, so to speak. I’d say at least 2 cups of water for every cup of almonds.
- Soak almonds for 8-12 hours, or longer. This gets rid of enzyme inhibitors, gives life to the nut and actually sprouts it, making it easier for our body to digest and absorb its nutrients. You can soak almonds up to 24 hours, but be sure to do so in the fridge.
- Pour the nuts into a colander and drain off the old water.
- Rinse the soaked nuts with purified filter water to make sure all the soaking water is off.
- Place the soaked nuts, 3 cups of fresh purified or filtered water, dates and vanilla in a blender. Blend on high speed until very smooth.
- To separate the “milk” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.
- Serve at room temperature or chilled. Stored in the refrigerator, almond milk will keep for five days.
- Instead of the dates, you can use 3 tablespoons of agave nectar and 1/2 teaspoon of vanilla extract.