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| Servings |
1/2 cup per serving
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Ingredients
- 1 cup raw almonds - soaked in water overnight (about 8-10 hours)
- 4 cups filtered water
- 3 pitted Medjool dates - soaked in hot water for 30 minutes
- 1 tsp vanilla extract
- pinch of sea salt
Ingredients
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Instructions
- Place drained almonds, water, drained dates, vanilla, and sea salt in a high powered blender and blend until creamy and smooth, about 1-2 minutes. Strain the almond milk using a nut milk bag, cheese cloth, or thin dish towel.
- For the dish towel or cheese cloth method, lay the towel over a mixing bowl and pour over the almond milk. Carefully, gather the corners of the towel up and squeeze the towel until all of the liquid is extracted.
- Transfer the milk to a large glass jar and secure with a lid. Store in the refrigerator for up to 3-4 days.
- Discard the almond pulp or use it in your next smoothie!