Homemade Raw Almond Milk

To make almond milk, start by softening the almonds and dates. This helps activate beneficial enzymes in almonds and reduces the sugar content in dates, making them easier to blend.

In two separate bowls, place 1 cup of almonds and 10 seedless dates.

Add water to cover them completely and let them soak for 8-10 hours. It's best to soak them overnight, so the milk is ready for quick preparation in the morning.

The next day, combine the almonds, dates, and 1 liter of water in a blender. Use a high-power blender (700-1000W) for best results, though a less powerful one may also work well.

Blend thoroughly until there are no large pieces of dates or almonds left. You may need to blend in two rounds, letting it rest for 15 minutes between blends to ensure everything is mixed well.

Next, strain the mixture thoroughly to keep any small pieces from interfering with the smoothness of the almond milk. You can use a special nut milk bag, a multi-layered cheesecloth, or a thick kitchen towel.

I used a nut milk bag directly over the blender.

Pour the mixture into a deep bowl slowly, gently squeezing the bag to extract all the milk.

After straining, the leftover pulp will remain in the bag or towel.

Pour the milk into a clean bowl, and it's ready to be enjoyed.

Don't discard the pulp; it can be used to make a raw vegan cake or delicious almond pate.

Mix the milk with ingredients like cocoa, carob, vanilla, or cinnamon. This milk serves as a versatile base for recipes, particularly for those avoiding cow's milk or soy.

Its pleasant consistency and natural sweetness from dates make it delightful.

Enjoy your almond milk!