Makes 4 cups
Almond milk is our number one non-dairy milk and this lightly date-sweetened version is the perfect backup singer to all your fav dishes. Pour it in with your morning granola, use it in a matcha latte for extra flavor, or even use it to make kale smoothies. Even better, It’s also an instant source of antioxidants, protein and healthy fats!
Get creative with how you use it – add raw cocoa and feel like a little kid again or add a teaspoon of ground nutmeg for a bit of fall flair!
And for all the days you’re strapped for time, check out some of our favorite non-dairy alternatives sold in stores.
*Peep more delicious Almond recipes here! #IDKANCDT
Ingredients
1 cup raw almonds, soaked in water
4 cups filtered water
5 medjool dates, pitted
1 vanilla bean, seeded
¼ tsp ground cinnamon
pinch sea salt
PREP
Rinse and drain almonds.
METHOD
In a high speed blender, combine raw almonds, water, medjool dates, vanilla bean seeds, and ground cinnamon.
Blend on high until mixture turns white and almonds are pulverized (about 1-2 minutes).
Place a nut milk bag or 1 foot of layered cheesecloth over a bowl and pour blended mixture into the nut milk bag or cheesecloth.
Squeeze the liquid out of the bag into the bowl, stir in sea salt.
Notes + Serving Tips
Store in refrigerator in a sealable pitcher.