After eating this plant-based way for a while, it becomes easier and easier to start making things from scratch. Almond milk made at home is so creamy and delicious; I can’t believe the difference. And it’s so quick and easy to make. While you can use a nut milk bag or cheesecloth to strain it, I don’t bother. I like getting that extra fiber.
Makes 6-8 servings
1-1/2 C. (170 g) raw almonds
4 C. (1 L) filtered or spring water
3 Medjool dates
1/4 t. (0.5 g) pink Himalayan salt or good quality sea salt
1 t. (5 ml) vanilla extract
Soak the almonds and dates in filtered water to cover, adding additional water if needed. Soak for 8 hours or overnight.
Drain the almonds and dates.
Add the almonds and dates to a high-speed (or regular) blender with 4 C. of filtered water, sea salt, and vanilla.
Blend 3 minutes until very smooth.
If you wish, you can strain through cheesecloth or a nut milk bag.
Store in the refrigerator. Use within 5 days.
Notes: Soaking the almonds removes the slightly bitter coating containing phytic acid. Phytic acid protects seeds and prevents them from germinating. It inhibits our bodies’ ability to absorb the nutrients in the nuts. And, according to Melissa Costello, soaking removes up to 50% of the fat in the nuts. If the dates are very soft and fresh, you only need to soak them for 30 minutes. If using a regular blender, soak the dates with the almonds, as they will blend much better. If you cannot find dates you can use 2 T. (30 ml) raw honey or maple syrup.
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