1 cup sprouted almonds
4 cups filtered water
4 organic dates
1 tsp vanilla extract
Place water, dates and vanilla in a medium pan and bring to a slight boil on the stove. Put your hot water mixture and almonds in a high speed blender and blend on high for 2-3 minutes. Carefully pour mixture into a nut milk bag (Mothers Market/Whole Foods) and allow it to strain into a large bowl. After the pulp has cooled, squeeze out the remaining milk. Lasts for 3-4 days in the fridge. Enjoy!
Almond milk is quick, easy and delicious. Although a bit more expensive to make compared to another favorite of mine, coconut milk, the time you save from not having to carve out the coconut meat may just be worth it! Any raw (or roasted) almond will work – only need to sprout them if you have digestive issues. You can also add 1 tsp of cinnamon or honey to change it up and play with the nut to water ratio for a different thickness! Also, dehydrate the pulp for homemade almond flour or use it in all sorts of recipes. In my opinion, nut milk bags are MUCH easier and more reliable than cheesecloth.