Classic Soaked Almond Milk
4.6(226 ratings)Once you taste almond milk made in your own blender, the carton kind starts to seem thin and flat. Overnight soaking softens the skins and wakes up the nuts, so they blend into a sweet, clean milk. Keep a bottle in the fridge for smoothies, chia puddings and pouring over raw granola.
- Hands-on
- 10 min
- Soak
- 8 hr
- Total
- 8 hr 10 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Cover the almonds with the soaking water and leave them on the counter overnight, or for at least eight hours, until they look plump and slightly paler.
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Step 2: Drain the almonds, discard the soaking water and rinse them well under cold running water to wash away any bitterness from the skins.
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Step 3: Add the almonds, fresh filtered water, date, vanilla and salt to a high-speed blender and blend on high for a full 60 to 90 seconds.
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Step 4: Pour the mixture through a nut milk bag set over a large bowl, then twist and squeeze the bag firmly until only dry pulp remains.
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Step 5: Funnel the milk into a clean glass bottle, seal it and chill. Shake before pouring, since it naturally separates as it sits.
Same technique, different aisle
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