- 3 cups raw almonds
- Large bowl for soaking
- Nut milk bag (can purchase in stores or online)
- 2–4 pitted dates
3 cups of raw almonds.
Cover with water and soak overnight.
Look at the difference between soaked and not soaked almonds.
Place almonds into blender.
Fill with water.
Blend on highest speed for at least 1 minute.
Place nut milk bag over bowl and pour mixture into bag.
Squeeze as much milk from bag into bowl as possible (this will take a few minutes).
To sweeten milk add 2 to 4 pitted dates into the blender.
Pour the milk into the blender.
Blend on high for 30 seconds.
[text over picture 15 at the bottom of the page and some of the photo can be cut off]
Enjoy within seven days.
Other optional add-ins may be cinnamon, vanilla or cocoa. Save almond pulp for cookies, oatmeal, crackers, granola, pancakes and other dishes where almonds are used.
Katie Hopper is part of the Edible Indy team. She has a passion for cooking healthy, wholesome foods and creating safe, allergy-friendly substitutions for her food-allergic family. For food allergy advice and substitutions, she can be reached at firstname.lastname@example.org.