Almond Milk


1 cup of raw Almonds

4 cups of filtered water

1 vanilla bean, or 1 tsp vanilla extract

2 – 3 Medjool Dates


Nut milk bag or cheesecloth

Glass or ceramic bowl

Glass bottle for storage.



Soak Almonds overnight, or for at least 8 hours.

Place almonds, the filtered water, dates and vanilla bean, or extract.

Into the blender and blend for one to two minutes or until smooth and Milky.

Strain into a bowl though the nut milk bag, or cheesecloth and squeeze

The bag to get as much of the milk out as possible.

You can save the pulp if you wish.     ** see recipes below.

Pour your Almond milk into the glass bottle and store in the refrigerator for up

to three days.            

Shake before use.


** If you want a lighter coloured milk you can blanch the almonds prior to blending.


*This recipe will produce approx. 1/2 cup of pulp. You can store the pulp in a sealed container in the fridge for up to a week, or freeze until needed. You can dry or lightly bake to make a delicious almond flour. Once dry, you may want to re-process the flour to remove any clumps to produce a finer flour. Store in airtight container. Use in muffins, breads, crackers, crusts, burgers or make a yummy almond spread. You can even use in a homemade facial scrub.
**         How to blanch almonds.
Step 1: Soak the desired amount of raw almonds in boiling water that has
            been removed from the heating element for 45-60 seconds.
Step 2: Drain the almonds, rinse them, and drain again.
Step 3: Allow the almonds to cool until you can handle them without burning
           your hands.
Step 3: Peel the almonds. Take a single almond between your thumb and
           forefinger and pinch gently to slide the skin off the nut.

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