- Soak the almonds in water in a glass bowl for 8-24 hours.
- When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well.
- Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
- Blend on high for 60 seconds until smooth, creamy and frothy.
- Either pour right into a container for storing or strain through a nut milk bag for smooth, creamy homemade almond milk. The leftover almond meal can be discarded or used in baking, oatmeal or to make granola. I like to strain it into a large glass measuring cup and then pour it into my storage container after straining. My large measuring cup has a spout so it’s easy to pour from. If you strain into a bowl, a funnel will make it easier to pour into a storage jar.
- Store in the refrigerator for up to 4 days.
I leave my almond milk unsweetened so I don’t’ use the dates. It depends on what you’ll be using the milk for. If you’re using it for drinking, a hint of sweetness is nice but if you’re using it in recipes, I don’t think it’s necessary.
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