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)
- 2–4 tazas de agua (500 ml – 1 l), yo utilizo 3–4 tazas (750 ml – 1 l)
- 2 dátiles Medjool o 4 Deglet Nour (opcional), sin hueso
- Soak the almonds for 4- 6 hours, although ideally you should leave them overnight.
- Strain and wash the almonds. You can remove the skin, but you don’t have to.
- 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).
- Strain the mixture using a non-dairy bag, a napkin, a piece of cloth or a fine mesh strainer.
- 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.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Any kind of raw, unsalted almonds will do. You can peel them if you want, but it’s not necessary.
- Add any kind of sweetener you like or make your milk unsweetened.
- Some people prefer to add a pinch of salt to their almond milk to enhance its flavor, but I like more without salt.
- You can add the ingredients you prefer, such as vanilla extract a> homemade, cocoa or cinnamon powder.
- If you don’t want to discard the almond pulp, you can make chocolate truffles, raw-vegan-cocoa-truffles or hazelnut balls (replacing hazelnuts with almonds). You can also add it to your smoothies or smoothies to give them a touch of flavor.