- Almonds – 1/2 cup of raw almonds (either blanched or unblanched)
- Water – 2 cups of water
- Dates – 2-3 dates (optional)
Soak the almonds in water for at least 6 hours, preferably overnight. Discard the water. If using dates, soak them for at least an hour.
Blend the nuts with the water until you’ve crushed the nuts and the milk is creamy white and thick. You may have to stop and start the blender, as nuts can get stuck under the blades. If you like sweetness in your milk, blend in the dates, or use another sweetener.
Strain the milk through a fine mesh strainer or cheesecloth once or twice. It will keep in the refrigerator for 3-4 days. Shake or stir before using. If you wish. use the strained residue on your cereal or in cooking.
Variations: Add 1) vanilla, or 2) vanilla and unsweetened cocoa, or 3) vanilla, cinnamon and a dash of nutmeg, or 4) try making raw cashew milk.