Almond Milk


1 1/2 cups Raw Organic Almonds

4 cups Filtered Water

2-3 Dates, pitted

1/2 teaspoon Vanilla Extract (optional)


In a bowl, cover the almonds with about 1-inch cold water. Cover and let sit at room temperature overnight (at least 12 hours) or up to a few days.

Drain and rinse the almonds. Combine the almonds, dates, vanilla extract if using and 4 cups fresh water (not the soaking liquid) in a blender. Blend for 3-4 minutes at the highest speed. Strain the mixture using a nut bag or a fine-mesh sieve lined with cheesecloth. If you are using a sieve and cheese cloth, you might want to strain twice to get a smoother milk. Press the mixture to extract as much of the liquid (milk) as possible.

Store in a clean, glass jar in the refrigerator for up to 2-3 days.


Photographed by Alli Shepherd.