Yields: About 3-4 cups
Prep time: 10 minutes + soaking time
Blending/Straining: 5 minutes
Ingredients:
- 1 cup raw almonds: Choose raw, unsalted almonds for the best flavor and control over sweetness.
- 4 cups filtered water: For soaking and blending. Filtered water provides the cleanest base.
- 1 whole vanilla bean: For the most authentic, rich vanilla flavor.
- 1-2 pitted Medjool dates (optional): Add these for a subtle sweetness.
- Pinch of sea salt: Enhances the overall flavor.
Equipment:
- Large bowl
- High-speed blender
- Fine-mesh sieve or nut milk bag
- Large container or pitcher for storage
Instructions
1. Soak the Almonds:
- Place the almonds in a large bowl and cover them completely with filtered water.
- Allow them to soak overnight (or at least 8 hours) at room temperature. Soaking softens the almonds for easier blending and better digestion.
2. Prepare the Vanilla Bean:
- Slice the vanilla bean lengthwise with a sharp knife.
- Scrape out the seeds with the back of the knife.
3. Drain and Rinse:
- Drain the soaked almonds and rinse them thoroughly under cold water.
4. Blend:
- Add the soaked almonds, 4 cups of filtered water, vanilla bean seeds, vanilla pod (for deeper flavor), dates (if using), and a pinch of salt to your high-speed blender.
- Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
5. Strain:
- Place your fine-mesh sieve or nut milk bag over a large pitcher or bowl.
- Slowly pour the blended almond milk through the sieve or bag, gently squeezing to extract all the liquid.
- Discard the leftover almond pulp (or save it for other recipes).
6. Store and Enjoy:
- Transfer the strained almond milk to an airtight glass jar or bottle.
- Store in the refrigerator for up to 3-4 days. Shake well before using, as separation is natural.
Tips:
- Sweetness: Adjust the sweetness to your liking by adding more dates or a different natural sweetener like maple syrup or honey.
- Flavor Variations: Get creative! Add a pinch of cinnamon, cardamom, or a bit of cacao powder to your almond milk for a delicious twist.
- Almond Pulp Uses: Don’t throw away the pulp! You can dehydrate it and use it as almond flour or add it to smoothies, baked goods, or energy balls.
