How To Make Homemade Almond Milk (No Gums or Fillers)

Step 1

Place the almonds in a medium sized bowl and cover with water. Allow to soak overnight. Pour almonds into a strainer and wash the almonds with water until water runs clear.

Step 2

Place soaked and rinsed almonds into a high speed blender. Add 5 ½ cups water, pitted dates, vanilla, cinnamon and salt. Blend on medium-low, then increase speed to high and let blender run for a minute or 2 until smooth.

Step 2

Place a strainer overtop a large bowl. Hold a nut bag overtop a strainer and pour almond milk into the bag. Tie up the bag so that it doesn’t spill out and allow to sit a minute while the excess milk spills out into the bowl. Start squeezing the bag with both hands until you can’t squeeze any more milk out. Discard the remaining almond pulp or you can dehydrate it and keep it as almond meal.

Step 3

Transfer the milk to a large glass jar or several glass bottles. Transfer to fridge. It becomes creamier in the fridge. Give it a good shake if milk separates.

Storage:

Homemade almond milk becomes creamier in the fridge. Give it a good shake if milk separates. Lasts 4-5 days in the fridge.