[wpurp-searchable-recipe]Fresh Almond Milk – – – [/wpurp-searchable-recipe]


  • 1 cup raw Almonds
  • 4 cups Water
  • 2 Medjool Dates, chopped
  • 1 teaspoon Vanilla extract
  • 1 pinch Himalayan Pink Salt


  1. In 2 cups of water, soak the almonds overnight for a minimum of 8 hours or up to 2 days. Drain and rinse. Pour the almonds in a high speed blender and cover with 2 cups of water. Slowly turn your blender from low to the highest speed and blend for 2 minutes. By the time you are done it should be foamy and very well blended with the almonds broken up into a fine meal. Pulse a bit longer if needed to get it completely smooth.
  2. Place a nut bag or generous piece of cheese cloth into a strainer and put the strainer over a large bowl, or a 1-quart Pyrex. Pour the almond mixture into the strainer. Lift the nut bag or cheese cloth and twist to squeeze all the liquid into the bowl. Pour this liquid back into your blender and add dates, vanilla and salt. Blend again on high speed until no bits of dates remain. Drink immediately or store in an airtight jar up to 2 days in your refrigerator.