Almond Milk
Creamy & delicious, you can make this almond milk with as few as two ingredients!
  • 1 cup almonds
  • 3-4 cups filtered water
  • additional water for soaking
  • 3 dates optional
  • 1” vanilla bean scraped or 1 teaspoon vanilla optional
  • pinch of salt
  1. Soak almonds in a bowl just covered with filtered water for 12-24 hours.
  2. Rinse almonds then toss in blender with 3-4 cups water and dates if desired.
  3. Blend 1 minute on low, then 2 minutes on high speed.
  4. Pour mixture into a nut milk bag and strain out almond pulp OR pour through strainer/cheese cloth until no solids remain.
  5. Rinse out blender then pour newly strained milk back into blender, add salt, and if desired, vanilla, and blend.
For extra thick/creamy almond milk, soak the almonds for closer to 24 hours and use only 3 cups water when blending. In a "hurry" though, almonds that have soaked overnight will do just fine!
Store your almond milk in a mason jar or other sealed container in your refrigerator for about 5 days.
Recipe by Winston & Main at