As more people switch to dairy free diets, plant milks have become increasingly popular. With fewer calories, saturated fat and sugars, it’s obvious why people are making the switch. With increasing demand, commercial plant milks, like almond, cashew and soy, are now readily available in both larger supermarkets and on the shelves of local greengrocers. These milks, while convenient, are far inferior in both taste and nutrients to freshly homemade varieties. Try making your own fresh almond milk, packed with live enzymes while being additive and preservative free.
- 1 cup raw unsalted almonds
- ½ tsp salt
- 6 cups water
- 4 pitted Medjool dates
- 2 scraped vanilla beans
Place the almonds, 2 cups of water and salt in a medium-size bowl. Soak the almonds overnight.
After the soaking period is complete, drain the water and rinse the almonds. Squeeze the almonds to remove the peels.
Place the almonds, 4 cups of water, dates and scraped vanilla beans into the blender. Blend the ingredients for 60 seconds on high.
Strain the milk through a nut bag/Kilner muslin sheet or tea towel by slowly squeezing the bag like you’re milking a cow.
Place the milk in a bottle with a tight-fitting seal for 7 days.