• Homemade Almond Milk


    Homemade Almond Milk

    From Living Light Culinary Arts Institute
    Recipe Category All Recipes, Beverages
    Author Christine Andrew


    • 1 cup whole, raw almonds soaked 8-12 hours, drained, and rinsed
    • 1 1/2 cups water
    • 3 pitted dates soaked (Medjool brand is best)
    • 1/2 teaspoon vanilla extract (alcohol free is best)


    • Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
    • Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth.
    • To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.
    • Serve at room temperature or chilled. Store in the refrigerator for up to five days.
    • This can be used as a base for smoothies or cereal.