Amazing Almond Milk from Scratch

Make DELICIOUS homemade almond milk with wholesome ingredients. And be sure to follow the secret step to make your almond milk last longer!

Prep Time10

Total Time6 10

Servings: cups

3 pitted dates (soak in hot water for 5 minutes to make soft) medjool if possible
¼ teaspoon sea salt
1 teaspoon vanilla

Soak: Cover almonds in water for 4-8 hours.
Sanitize: The secret to making almond milk last longer is to start by sanitizing all your equipment by pouring boiling water over - the blender container, the bowl you will squeeze the milk into, the funnel, and then the container you will store the almond milk in.
Blend: Drain and rinse the almonds that have been soaking. Add the almonds and fresh water to the blender to blend for 1-2 minutes until creamy.
Strain & Squeeze: Place a nut milk bag over a bowl, pour the milk on top, careful gather the sides and squeeze all the milk into the bowl. If desired save the leftover nut pulp to make energy balls.
Optional (but encouraged): Pour the milk back into the blender container (no need to wash the blender first). Add salt, soft pitted dates, & vanilla. Blend for 45 seconds until the dates have been fully incorporated.
Store milk: Using the funnel pour the milk into the sanitized jar, secure the jar with a lid and store it in the fridge and enjoy within 3-6 days.

For more detailed instructions and step-by-step photos scroll up to the blog post.

If you don't have a nut milk bag scroll up to read in the post about other things you can use.

I like to strain the milk into this large glass measuring bowl, it isn't essential but super helpful with a pouring spout and handle.

Nutritional facts: Note that these facts are calculated without removing the removing pulp.

With the leftover almond pulp make these delicious almond pulp energy balls!