Homemade almond milk is easy, and so delicious! Plus, it entails only a few simple, natural ingredients without added processed sugar and thickeners found in store-bought almond milk.

Ingredients

1 cup raw almonds (soaked overnight in cool water, or soaked 1-2 hours in hot water)

5 cups filtered water (less to thicken, more to thin)

1 pinch sea salt

2 whole dates (or sweetener of your choice, omit for unsweetened)

Instructions

Add your soaked almonds, salt, and sweetener, if using, with 2 cups of water to a large food processor or high-speed blender. Blend for 1-2 minutes.

Strain liquid from almond meal into a large bowl using a nut milk bag or a thin dishtowel. Optional to add almond meal back into the food processor with another 2 cups of water and repeat the straining process to get more out of your almonds. Transfer the almond milk to a container that you can seal, such as a glass jar or glass milk jug, and add remaining water until you get your desired consistency. Refrigerate and consume within 4-5 days. Shake well before drinking.

Use the leftover almond meal in baked goods or to make crakers.