Let’s go back to basics! Whether you’re vegan or not, almond milk is a great alternative to dairy in both sweet and savory recipes.

It’s high in calcium, magnesium and a multitude of other vitamins; a great addition to your daily diet!

There’s a significant difference between homemade & store-bought almond milk as the latter generally contains sweeteners and additives, and has a more diluted taste and texture. It’s also more cost effective to make it at home!

Ingredients

1 cup almonds soaked for at least 1 hour

2.5 cups cold water

2 dates

Note: if you will use the almond pulp (leftovers in nut milk bag) for making a savory recipe like vegan ricotta cheese, add the dates after saving the pulp.

Method

1. Simply blend all ingredients

2. Strain through nut milk bag

3. Store in a tightly closed container in the fridge for up to 4 days; shake the containers before consumption.

Save the almond pulp for other recipes (cookies, ricotta etc.)

Other flavoring ideas: raw vanilla extract, raw cacao or carob powder, maca powder, lucuma