Easy Creamy Homemade Almond Milk — Spring

In my house we do not drink liquid cow’s milk.  We usually try to rotate our non-dairy milks to avoid consuming too much of one specific option.  Store bought dairy milk alternatives are widely available in many varieties, but they do carry some ingredients that I am keen to limit (such as carrageenan, guar gum, and a whole lot of sugar).I finally got into a regular habit of making my own, almond milk and I was amazed at how easy it is!  My 4 yr old loves to help squeeze out the milk, and I’ve even caught him squeezing it into his mouth.  It lasts only a few days, so I make it in appropriate quantities, but it tastes great, and I know exactly what’s inside!  Enjoy…

1 cup of raw organic almonds
3½ cups water
2 pitted organic medjool dates
Pinch of sea salt

Cover almonds in a bowl and soak overnight on the counter.  Rinse and drain almonds and place in a blender (I use a regular one, but high speed would be better).  Combine all other ingredients in blender and blend on high for 2 min.

Strain using a nut milk bag or cheesecloth and refrigerate for up to 5 days.  Reserve almond pulp to add to muffins / granola / oats

Inspired by Oh She Glows Blog