How to make almond milk

Make your own almond milk. Easy and so flavorful!

5 from 1 vote

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Prep Time 5

Cook Time 5

Total Time 8 10

Course Breakfast

Cuisine American

Servings servings

Ingredients

1-1/2 cups almonds raw (170 g)
4 cups water (filtered or spring)
3 dates fresh, preferably Medjool
1/4 tsp sea salt pink Himalayan (omit for low-sodium diets)
1 tsp vanilla extract

Instructions

Soak the almonds and dates in filtered water to cover, adding additional water if needed. Soak for 8 hours or overnight.
Drain the almonds and dates.
Add the almonds and dates to a high-speed (or regular) blender with 4 C. of filtered water, sea salt, and vanilla.
Blend 3 minutes until very smooth.
If you wish, you can strain through cheesecloth or a nut milk bag.

Notes

Per serving:

87 calories
6 g fat
0 g cholesterol
53 mg sodium (0 mg sodium with salt omitted)
150 mg potassium
9 g carbohydrate
2 g fiber
7 g sugars
3 g protein
3 Weight Watchers Points Plus

Store in the refrigerator. Use within 5 days.

Soaking the almonds removes the slightly bitter coating containing phytic acid. Phytic acid protects seeds and prevents them from germinating. It inhibits our bodies' ability to absorb the nutrients in the nuts. And, according to Melissa Costello, soaking removes up to 50% of the fat in the nuts. If the dates are very soft and fresh, you only need to soak them for 30 minutes. If using a regular blender, soak the dates with the almonds, as they will blend much better. If you cannot find dates you can use 2 T. (30 ml) raw honey or maple syrup.