- 1 cup raw almonds
- 4 cups filtered water, plus more for soaking
- 1 to 2 dates (optional)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- Place almonds in a bowl and cover with water. Soak overnight or at least 8 hours.
- Drain and rinse the almonds thoroughly.
- Add almonds and 4 cups fresh filtered water to a blender.
- Blend on high for 1 to 2 minutes until smooth and creamy.
- Add dates, vanilla extract, or salt if desired and blend again.
- Strain through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or pitcher.
- Press or squeeze to extract as much liquid as possible.
- Transfer to a sealed container and refrigerate.
- Shake well before serving as separation is natural.
Notes
- Use less water for a creamier consistency.
- Skip sweeteners for unsweetened almond milk.
- Add cinnamon for a warm flavor variation.
- Store in the refrigerator for up to 4 days.
- Shake before use due to natural separation.
- Use leftover almond pulp in smoothies or baking.
- Author: oussama
- Prep Time: 10 minutes
- Cook Time: 10 minutes