Classic Almond Milk Recipe
This is a tried and true classic. Homemade, cold-pressed almond milk, always great, always refreshing, but best with a few cookies (plant-based of course)!
|water (filtered)||10.65 oz||302 g||1 1/3 cups|
|almonds (raw)||3.12 oz||88 g||2/3 cup whole almonds|
|dates (pitted)||0.70 oz||20 g||3 dates|
|vanilla extract||0.08 oz||2 g||1/2 teaspoon|
24 Hours Before
The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours). For the last hour of soaking, add the dates to water so they re-hydrate.
Drain the water from the almonds and dates, rinse and drain again.
Blend almonds and dates with the 10.65 ounces of water.
Add the slurry to the press bag, filling no more than one-third full, then press.
Whisk the vanilla into the milk.
For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the almonds and water.
This is a great base recipe. Experiment and make it your own, try adding in different extracts or herbs like lavender!