Homemade Almond Milk

Shop bought almond milk is expensive and often full of sugar/other less desirable ingredients. Yet almond milk is so easy to make, is healthier than shop bought and tastes delicious. Here’s how:-

Soak 2 cups of almonds for about 24 hours (some recipes say 12, I’ve left mine for 48 hours sometimes). Keep them in the fridge and rinse in fresh water before using

Soak 10- 12 dates in water, also in the fridge, keep the soaking water to add to the milk blend. I use Sagai dates, as they are my favourites and taste like toffees, but they are also expensive, so I really must buy some cheaper ones just for blending. They are also really sweet so I use less- 6 usually.

Throw the almonds and dates into a blender with 8 cups of water ( including the date water) and add vanilla paste/seeds (optional). Blend on high speed until all ingredients are liquified. Strain through a muslin lined sieve and squeeze as much liquid out as possible.  Keep in the fridge, I believe it keeps for a few weeks, but never lasts that long in our house.

The whole process, after the requisite soaking time, takes a few minutes.

The almond meal that is left over can be dried (on a baking sheet in a very low oven for a few hours) and used like pre-sweetened almond flour, or better still, used while still moist, to make almond biscuits, which is a lot less bother! I’ll post a recipe later.


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