Homemade Almond Milk
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups water
  • 4 dates
  • 1 cup almonds
  • 1 tablespoon cold-pressed coconut oil
DIRECTIONS:
  1. Soak the almonds in a bowl with around 2 cups of water for 2-24 hours. If I am going to make it in the morning I will start soaking the night before and if I am going to make it in the evening I will start soaking in the morning. After soaking, drain the almonds and give them a good rinse. I find it easiest and fastest to use a colander for this. Place all the ingredients in a blender and blend until the almonds are broken down to sand sized pieces. Next up you will need to drain the liquid out and away from the almond pulp, this is easy if you have a nut milk bag. If not, place a sieve over a large bowl and line the sieve with two layers of cheesecloth (contraption pictured below). Pour the milk over the cheese cloth and when most of the liquid has seeped through, bring the edges of the cloth together and squeeze to any remaining liquid trickles out. You can save the pulp for granola, smoothies or baking and it will stay well in the freezer for a few weeks until ready to use it.
Recipe by Love from the Land at https://www.lovefromtheland.com/homemade-almond-milk/