A dairy-free homemade almond milk recipe that is refined sugar free and free of fillers that are found in conventional store almond milk.
- 1 cup almonds
- 1 whole vanilla bean
- 2 dates
- 1 tbsp. cinnamon
- Soak the almonds in an airtight container (mason jars work great) for 24 to 48 hours. Cover the almonds completely in filtered water. The longer you soak, the easier it is to chop them up in the blender. Once you are ready to start making the homemade almond milk, filter out the water, and rinse the almonds off.
- Place the almonds, chopped up vanilla bean and dates in the blender with 3 1/2 cups of water (you can add more if needed). Blend for about 2 minutes.
- Place a cheese cloth (or a nut bag, I highly suggest a nut bag from experience) over a milk jar and begin squeezing the bag to get all of the “milk” out. Once you have squeezed all of the “milk” out, save the remaining shreds from the almonds as you know have yourself some almond meal 🙂
- Run the milk one more time through a cheese strainer to get any additional almond pieces out. Store in the fridge overnight. Milk is good for about 3 to 5 days in the refrigerator.