Featured Pinch Tips Video
- 1 c
- raw almonds
- 3 1/2 c
- filtered water
- medjool dates, pitted or 1-2 tablespoons honey or maple syrup
- vanilla bean, chopped (or 1/2 - 1 teaspoon vanilla extract)
- 1/4 tsp
1Bring enough water to cover almonds completely, just to a boil. Remove from heat.
2Pour water over almonds in a heatproof bowl. Cover and leave overnight (8-12 hours) to soak.
3Rinse and drain the almonds. Place in blender 3 1/2 cups filtered water (along with dates and vanilla bean if using) and blend on highest setting for at least a minute.
4Place a nut milk bag or cheesecloth over a large bowl, jar or pitcher and slowly pour the almond mixture through the cloth. Gently squeeze the bottom of the bag or cloth to get all the milk out.
Be sure to save the pulp for to use in cooking. It freezes well and can be added to oatmeal, hummus, granola, smoothies, batters, etc. You can also dry and grind it to make almond meal.
5If using cinnamon and salt, rinse blender and return the strained almond milk to the blender container. Add cinnamon and salt and blend to combine.
6Pour into a glass jar or pitcher and refrigerate up to a week.
7If you prefer a thinner milk, feel free to add more water to the recipe. Experiment and see what works best for you.