Almond milk


Author: Tess van Souvy

Persons: 10


Cooking time:

Prep time: 2.5 hours


  • 240 grams of raw almonds
  • 1250 ml of water
  • Pinch of sea salt
  • 2 dates
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder (optional)


  1. Soak the almonds -

    Soak the almonds in cold water overnight or hot water for 2 hours.

  2. Blending -

    Add the almonds, water, salt and other ingredients to the blender and mix at a high speed until you have a smooth mass. Mix it for at least 1 to 2 minutes.

  3. Drain -

    It's time to pour off the milk. Use a clean, thin tea towel. Place this over a large container and pour the almond milk over the tea towel. Pick up the sides and squeeze until all the milk is out.

  4. Save -

    Store the almond milk in a glass bottle or jar in the refrigerator. You can store it for 4 to 5 days. Before using the almond milk, shake it well.

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