Earthy almonds meld well with the natural sweetness of dates. This recipe makes rather rich almond milk, so you might opt to blend in more water after tasting. Also, please note that the Prep time does not include soaking. Plan ahead!
- One and half cups of raw almonds
- 4 to 5 cups cold water + additional for soaking
- 3 to 5 pitted Medjool dates, to taste
- Pinch salt
- Put the almonds in a container and cover with a few inches of water. Refrigerate for at least 8 hours, or overnight.
- Drain and rinse the almonds, and place them in your blender. Add 2 cups of the water, the dates, and salt, and blend until smooth. Add 2 more cups of the water and blend until smooth.
- Strain the almond milk through a nut milk bag or a few layers of cheesecloth lining a fine mesh strainer to remove any almond or date pulp. Squeeze to extract all of the almond milk.
- If it is too rich for your tastes, you can blend in up to 1 cup more water.
- Store in an airtight container in the refrigerator for up to 3 days.