Homemade Almond Milk

1. 1

   Rinse almonds well in a strainer (as you would rice), then pour into a bowl, cover with water, and soak overnight (this makes the resulting milk more digestible).

2. 2

   Drain almonds, rinse again, and put in a blender with 3 cups water. Add the dates, vanilla, and salt. Blend on high speed until very well blended, about 3 minutes. Strain almond milk through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and carefully squeeze to get all the liquid out. Discard pulp.

3. 3

   Make ahead: Chilled airtight, 3 to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.