Makes 32 ounces
- 1 cup whole, raw almonds, soaked 8-12 hours or overnight, drained, and rinsed (about 1 1/2 cups after soaking)
- 2 1/2 cups water
- 3 pitted Barhi or Medjool dates, soaked
- 1/2 teaspoon pure vanilla extract
Place water, almonds, dates, and vanilla in a blender. Blend on high speed until blended smoothly. To separate the “milk” from the almond pulp, squeeze the blended mixture through a nut milk bag or double layer of cheesecloth. Serve at room temperature or chilled. Stored in the refrigerator. Almond Milk will keep for five days; make sure to shake it up before using.
Almonds are loaded with calcium, fiber, folic acid, magnesium, potassium, riboflavin and vitamin E