So, if you decide to make almond milk, the most important step is to soften the almonds and dates. For almonds it is necessary to activate the good enzymes in them and for dates to soften them and remove excess sugar - in addition it blends much easier.

In 2 bowls put 1 cup of almonds and 10 seedless dates.

Pour the water until they are well covered and leave to soak for 8-10 hours.

It is perfect to put them in water in the evening and in the morning you will quickly prepare your milk.

On the 2nd day, put the almonds, dates and 1 liter of water in a blender (it is perfect to use one with higher power - 700-1000W, I worked with a veteran of mine - I don't even know how much but certainly not much. It worked out brilliantly, so see what you have and adapt).

Blend the mixture well until you notice that there are no more large pieces of dates or almonds in the milk.

I blended in 2 shifts - 1 time and then left for 15 minutes - then again, to make sure everything blended well.

And now the more delicate part - you have to strain this mixture as well as possible so as not to let the small pieces ruin your pleasure of enjoying a fine and aromatic milk.

I used the special bag to strain the milk, you can take a gauze, folded in several layers or a thicker kitchen towel.

I did this with the bag - I put it on the blender.

Then I lightly poured the composition into a deeper bowl. I slowly pressed the bag to pass all the milk.

This is how the pulp stays in the bag / towel after you take out the milk.

Pour the milk into a bowl and ready, you can enjoy it.

Don't throw away the pulp, you can make a raw vegan cake with it, or delicious raw almond pate.

You can mix the milk with anything: cocoa, carob, vanilla, cinnamon, etc.

It can also be used as a base for many other recipes, especially for those who do not tolerate cow's milk or soy.

The milk is delicious, very pleasant consistency and with almond flavor and a perfect sweet from dates.

Good appetite and health!