Ingredients

Instructions

  1. SOAK ALMONDS:.
  2. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
  3. SOAK DATES:.
  4. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
  5. TO MAKE THE ALMOND MILK:.
  6. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
  7. Add the remaining cup of water and blend until smooth.
  8. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
  9. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
  10. Discard the pulp from the strainer.
  11. Transfer milk to a sealed container and store in the refrigerator for up to five days.
  12. It will separate, so shake well before using.