- 3/4 cup raw almonds (100 grams)
- 4 dates
- 2 cups water (500 milliliters)
- Soak the almonds in water overnight.
- Drain, rinse and peel the almonds.
- Blend the almonds, dates and water until well blended and almost smooth.
- Strain the blended almond mixture using a cheesecloth or a strainer (we used a napkin).
- Store the almond milk in a sealed container in the fridge for three or four days.