The silky, creamy, deliciousness that you are about to experience is unparalleled. This almond milk is the real deal. It will stabilize your blood sugar and leave you feeling satisfied for a long time.
2 cups soaked raw almonds
4 cups filtered water
8 small dates or 4 large medjool dates
1/4 tablespoon vanilla bean or vanilla extract
4 pinches sea salt
Place the raw almonds in a bowl and cover with filtered water and soak for 6 - 24 hours. (I usually soak them overnight.)
Strain the almonds and place the almonds into blender.
Add the 4 cups filtered water + dates + vanilla bean/extract
Blend until creamy.
Set up a bowl or pot and place a tea towel or nut bag over the top.
Pour small amounts of the blended mixture into the tea towel or nut bag and squeeze.
Once squeezed dry, toss the remaining solids or store for another recipe.
Continue this process until you have squeezed all of the blended mixture.
Take a sip right out of the bowl!
Store the almond milk in a closed container in the refrigerator for up to one week.