I love making this homemade almond milk on weekly basis, sometimes even twice. It tastes so much better than the packaged almond milk at the grocery store and it goes perfect with your morning matcha latte, coffee, or even smoothies. The texture is creamy and the taste is slightly sweet.
Homemade Almond Milk
- 1 cup raw almonds (or a nut or seed of your choice listed in post)
- 4 cups of filtered water
- 2 pitted medjool dates
- 1/4 teaspoon vanilla powder
- Pinch of sea salt
Soak the nut for at least 8 hours in water or over night, rinse.
Blend all the ingredients in a high-speed blender until all of the almonds have been broken down, approcimaltely 2 minutes.
Using your nut milk bag/cheesecloth, line a large mixing bowl until the entire bowl has been lined
Pour your nut milk mixture into the nut milk bag/cheesecloth
The pulp or solids of the nuts/seeds will be caught in the cloth, creating a natural filter
Wait until all the liquid has settled into the large mixing bowl and then take each side of the cloth and bring it up to form an enclosed cloth "ball" around the nut/seed pulp within.
Squeeze the pulp in the cloth until no more liquid pouring into the large mixing bowl
The liquid that remains in the large mixing bowl after squeezing the pulp will be the nut milk.
Store in an airtight glass jar for up to 4 days.