Almond Milk
Almond milk, a creamy and tasty drink that's also high in calcium. It's nutritious, made with 3 simple ingredients and ready in just 20 minutes.
Servings: 2 cups (500 ml)
Calories: 40kcal
Ingredients
- ¾ cup raw unsalted almonds
- 2-4 cups water I usually add 3 to 4 cups (750 ml – 1 l)
- 2 Medjool or 4 Deglet Nour dates optional, pitted
Instructions
- Soak the almonds for at least 4-6 hours, preferably overnight.
- Drain and rinse the almonds. You can peel them, but that's not necessary.
- Add the almonds, water, and dates to a blender and blend until smooth. Add more or less water depending on how thick you want your almond milk to be. I usually add 3 to 4 cups of water (750 ml to 1 l).
- Strain the mixture using a nut milk bag, a cheesecloth, a napkin, or a strainer.
- Enjoy it hot or cold or use it to make recipes like vegan hot chocolate, matcha latte, avocado smoothie, mango smoothie, vegan brownies, vegan pancakes, or even vegan Alfredo sauce. Go ahead and get creative!
- Keep the leftovers in an airtight container in the fridge for 3-5 days.
Notes
- Any kind of raw unsalted almonds will do. You can either peel them or not.
- Feel free to add any sweetener you'd like or to make your almond milk unsweetened.
- Some people like to add a little bit of salt to their almond milk to enhance the flavor, but I like it better without it.
- Customize it with any ingredients you want to, such as vanilla extract, cocoa powder, or ground cinnamon.
Nutrition
Serving: 1cup without dates (250 ml) | Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 180mg | Fiber: 1g | Sugar: 1g