Simple and versatile.
3 cups pure water
1 cup raw almonds, soaked and sprouted
1 very large date (or 2 medium dates), pitted
1/4 teaspoon Celtic sea salt (fine grind)
Using a high-speed blender, process all of the ingredients for about 2 or so minutes, until the date and the almonds have been pulverized and the blender has been rendered somewhat quiet. Strain the date and almond pulp from the liquid and pour the almond milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.
A few tips…
Double or triple the recipe as needed.
The almonds were measured after soaking.
In general, soaking nuts allows for greater availability of nutrients and less impact on digestion. Since almonds are fairly hard and have a pretty tough skin, I prefer to soak them for one full day (24 hours).
After one day of soaking, raw almonds should sprout. If so, there will be a tiny white nub on the end of each almond. The “nub” will not grow into a long tail but it does qualify as a “sprouted almond”.
Depending on the type of blender you have, the exact length of time needed to process the almonds will vary. When you first begin the blending process, the almonds will cause loud rattling, and as they become pulverized the rattling will lessen. It may take a bit of trial and error to gauge how smooth the pulp should be. If the almonds process for too long, the pulp will be superfine and require more time and effort to strain. However, if the almonds don’t process long enough, the milk could end up watery instead of creamy. After you’ve made almond milk a few times, you’ll get the hang of it.
This milk is meant to be mildly sweet. In the list of ingredients, I noted 1 very large date (or 2 medium dates), pitted. One very large date is equal to about one tablespoon, as are two medium dates. I chose to list the date freely to make it easier, but you can go with the tablespoon measurement if you prefer.
If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.
Depending on your preference and how silky you like your milk, you have the option of using a fine-mesh strainer or a nut milk bag to separate the almond milk from the pulp. You can also use a paint strainer bag, some cheese cloth, or even a new pair of nylons. Whatever works for you!
You may notice the nut fat and water separate. That is completely normal. Just give the almond milk a gentle shake before you use it. No worries. [smiley wink]
The leftover almond milk pulp can be either used immediately or reserved for later. If you are not able to utilize the almond milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.
Use the left over almond milk pulp for making breads, crackers, cakes, cookies, burgers, wrap fillings, salad croutons, cereal, and just about anything else you can imagine. Using the pulp instead of ground whole nuts gives a wonderfully light texture to your creations.
Other milks to check out:
