- 1 cup raw almonds
- 5 cups filtered water, plus more for soaking
- 4 plump Medjool dates, pitted
- 1/4 teaspoon cinnamon
- Sea Salt
How to make this recipe
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.
2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
The almond milk can be refrigerated for up to 4 days.
You can use the leftover ground nuts in baked goods or smoothies. After making nut milk, spread the nuts out on a rimmed baking sheet in an even layer and bake at 200° until pale and dry, about 2 hours. Let cool completely, then pulse in a food processor until fine crumbs form.