This is the recipe for the housemade vanilla almond milk that our local Whole Foods used to offer. We were heartbroken when they recently stopped selling it, so I am super grateful that Michael, one of the Whole Foods employees, gave me the magic recipe. You can use this in your coffee or tea, in cocoa or mixed with protein powder in a smoothie. It’s great in cereal, and unsweetened, it can be a great in plant-based soups and sauces. This almond milk is vegan/vegetarian, gluten and lactose free, very low calorie, easy to make, and super inexpensive.
ALMOND MILK
1 part soaked almonds
2 parts water
1 part ice
1-2 pitted dates (if you want it sweet.)
1 pinch of salt
Vanilla extract, if desired
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- Soak almonds for 8 – 12 hours. Add dates toward the end of soaking time and soak them one hour or so.
- Discard soaking water and rinse almonds.
- Working in batches, place almonds, water, and dates and/or vanilla as desired, into blender and process on high about one minute.
- Add ice and blend for another two minutes, or until reasonably smooth.
- Strain in batches through a nut milk bag. Squeeze until solids in bag are pretty dry, and the liquid is released.
- Add a pinch of salt to mixture and stir.
- Serve and enjoy!
I would love to hear your experiences making and serving this tasty almond milk. I will share any feedback with Michael.
-LM💗<<
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Lisa Melora 