Almond milk is one of my favorite non-dairy milks. It is cheaper than those sold in supermarkets, it is prepared with natural and nutritious ingredients and it is delicious. In addition, almonds have a higher amount of calcium than cow’s milk.

This vegetable drink is a wonderful alternative to animal milk. It is suitable for vegans and ideal for those with lactose intolerance. It’s also very light and cholesterol-free, and it’s super easy to make.



  • 3/4 taza de almendras crudas y sin sal (100 g)
  • 24 tazas de agua (500 ml – 1 l), yo utilizo 34 tazas (750 ml – 1 l)
  • 2 dátiles Medjool o 4 Deglet Nour (opcional), sin hueso


  1. Soak the almonds for 4- 6 hours, although ideally you should leave them overnight.
  2. Strain and wash the almonds. You can remove the skin, but you don’t have to.
  3. Place the almonds, water, and dates in a blender and beat until just combined. Add more or less water depending on how thick you like your almond milk. I usually add 3 or 4 cups of water (750 ml – 1 litre).
  4. Strain the mixture using a non-dairy bag, a napkin, a piece of cloth or a fine mesh strainer.
  5. Serve immediately or use to prepare vegan hot chocolate, matcha latte, avocado smoothie or mango smoothie. With this milk you can also make a vegan brownie, vegan pancakes or even savory recipes like vegan Afredo pasta.
  6. Store leftovers in an airtight container in the fridge for 3-5 days.


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