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Making your own almond milk takes just a few minutes, tastes far richer and creamier than store-bought, and contains no additives, says Emanne Desouky, co-owner of Super Juiced in Oakland. You’ll need a nut milk bag or cheesecloth for straining. Desouky likes to dry the leftover nut pulp and use it for baking as you would almond meal; spread it in a rimmed baking sheet and bake in a 250°, stirring occasionally, until dry, about 45 minutes.
This recipe goes with: Golden Milk
Rinse almonds well in a strainer (as you would rice), then pour into a bowl, cover with water, and soak overnight (this makes the resulting milk more digestible).
Drain almonds, rinse again, and put in a blender with 3 cups water. Add the dates, vanilla, and salt. Blend on high speed until very well blended, about 3 minutes. Strain almond milk through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and carefully squeeze to get all the liquid out. Discard pulp.
Rinse almonds well in a strainer (as you would rice), then pour into a bowl, cover with water, and soak overnight (this makes the resulting milk more digestible).
Drain almonds, rinse again, and put in a blender with 3 cups water. Add the dates, vanilla, and salt. Blend on high speed until very well blended, about 3 minutes. Strain almond milk through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and carefully squeeze to get all the liquid out. Discard pulp.