Happy Earth Day! To celebrate, I thought I would share a plant-based, wholesome recipe that isn’t granola. But, it can be served with granola! Homemade almond milk is very easy to make and so much tastier than store bought. Not to mention, it contains no additives. To brighten it up, without added sugars, I made this recipe for date-sweetened almond milk way back in 2006. But I’ve given the recipe and post a big update with more helpful tips.
Photo by Madeleine Steinbach.
Tips for this Date-Sweetened Almond Milk
For a vanilla twist, blend in 1 teaspoon of pure vanilla flavoring or extract.
A nut milk bag is a very small investment, and is definitely worth purchasing if you plan to make your own dairy-free milk beverages. It’s one of my favorite kitchen items.
You’ll be left with some almond pulp, which is rather dry and tasteless. But it can be used in many different ways.
As the almond milk sits, it will settle a bit. Always give it a shake before using. And since it doesn’t have additives, like many store-bought versions, it will have a more rustic taste. Nonetheless it works seamlessly on cereal, in smoothies, and for other recipes.
Special Diet Notes: All-Natural Almond Milk
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, gluten-free, grain-free, soy-free, vegan, plant-based, and vegetarian.
- 1½ cups raw almonds
- 4 to 5 cups cold water + additional for soaking
- 3 to 5 pitted medjool dates, to taste
- Pinch salt
- Put the almonds in a container and cover with a few inches of water. Refrigerate for at least 8 hours, or overnight.
- Drain and rinse the almonds, and place them in your blender. Add 2 cups of the water, the dates, and salt, and blend until smooth. Add 2 more cups of the water and blend until smooth.
- Strain the almond milk through a nut milk bag or a few layers of cheesecloth lining a fine mesh strainer to remove any almond or date pulp. Squeeze to extract all of the almond milk.
- If it is too rich for your tastes, you can blend in up to 1 cup more water.
- Store in an airtight container in the refrigerator for up to 3 days.