- Prep Time: 12h
- Cook Time: 5m
- Total Time: 12h 5m
- Yield: 1 litre
- 1 cup Raw almonds
- 1 1/2 liters Filtered water
- 1 Pitted date
- 1 teaspoon Vanilla
- Soak raw almonds in half a litre of filtered water in a covered bowl for 12 hours. The almonds should soak up the water and increase in size.
- After 12 hours, empty the fluid from the almonds and rinse thoroughly in clean, filtered water.
- Place the almonds in a high speed blender with 1 litre of filtered water, the pitted date and the vanilla. Whizz on high speed until completely blended.
- Place a nut bag in a large jug making sure to place the nut bag over the sides to prevent spillage. Pour the almond mixture into the nut bag. Let the liquid filter through leaving the almond pulp and date in the bag.
- When most of the liquid has filtered through the nut bag into the jug, get hands on and squeeze as much of the lovely creamy nut milk out of the bag as you can until you have dry pulp left in the bag.
- Consume the almond milk asap - it's super creamy when it's first made. You can also refrigerate it for a maximum of 2 days. It may separate a bit when stored in the fridge, so shake it well before drinking.