2 cups raw almonds
6 cups water
6 dates or 1/4 cup Honey or Maple Syrup
2 tbsp pure vanilla extract (or the contents of a vanilla bean)
Dash of Pink Sea Salt
- A blender (regular or high speed) I love the Vita-Mix
- Nut Bag or Paint Strainer
- 32oz Mason Jar
1) Soak nuts for eight hours. An hour will do if you’re in a pinch.
2) Blend all ingredients on high in a regular blender or a VitaMix for about a minute.
At this point, you can serve the nut milk exactly as is — you’ll simply have to give it a good shake before pouring. For a smooth texture, you’ll want to strain it through a nut bag or a paint strainer.
Nut bags and paint strainers are cheap, conveniant, and can be used again and again (unlike cheesecloth) to strain nut milks and soups. You can purchase nut bags from One Lucky Duck and other raw stores on the web. You can even use paint strainers from your local hardware store.
3) Place the the nut milk bag or paint strainer over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. I used a large mason jar as my container.
4) Pour all the almond milk into the container.
5) Squeeze the nut milk through.
You can use the leftover nut pulp for raw cookies, for nut pates, or simply as a nut-butter-like treat.
Nut Milk should last about 2-3 days in the fridge. If it tastes at all sour to you, you’ll know its time has come.
Try different nuts:
Seasonings to taste:
Chocolate nut milk
To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder
To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg
To the recipe for vanilla almond milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg
Sugar-free vanilla milk
In place of the dates, add stevia to taste