Ingredients:

  • 1 cup raw almonds
  • 4 cups filtered water
  • 2 pitted Medjool dates
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Place 1 cup of raw almonds in a large bowl and cover with 2 inches of water. Soak at room temperature for 8 hours or in the refrigerator for up to 24 hours to hydrate the cellular structure.
  2. Drain the soaking water and rinse the almonds thoroughly under cold water. Transfer the rinsed almonds to a high-speed blender and add 4 cups of filtered water, 2 pitted Medjool dates, vanilla extract, and sea salt. Blend on high speed for 60 to 90 seconds until the mixture is opaque and white.
  3. Position a nut milk bag or four layers of cheesecloth over a large bowl. Pour the blended mixture into the bag and squeeze firmly with your hands to extract all liquid, leaving only the dry pulp behind. Transfer the milk to a glass jar for storage.