Organic Vanilla Date Almond Milk

We accommodate many different dietary and nutritional needs at Balance. Vegan, paleo, ketogenic, gluten-free, pescatarian, we do it all. Diets vary, but one item that is a constant in the house is almond milk. It’s an amazing dairy free option that is tasty on its own or used in preparing food. Many of our milk loving clients switch to almond milk while at Balance. They notice immediate digestive relief and often weight loss. There are many wonderful varieties available at the market, but the best, we make ourselves.

Making almond milk from scratch is an absolute breeze. It’s cost effective and you know exactly what is going in to it. You simply need a blender and a nut milk bag. Good nut milk bags can be purchased online for a few dollars (we love Ellie’s Best 12×12 bag).

The most important step in preparing nut milk is soaking. This will take 8 hours, so it’s best to plan. Soaking the nuts has many benefits. Nuts and seeds contain phytic acid which inhibits the gut from absorbing minerals into the body. Soaking for at least 8 hours neutralizes this acid. Soaking also aids in breaking down the outer layer making digestion easier and allowing proteins more easily absorbed.

Organic Vanilla Date Almond Milk

Makes 3 ½ cups

Ingredients

• 1 cup raw almonds (soaked overnight, 8-12 hours)
• 3 ½ cups filtered water
• ½ tsp sea salt
• 1 vanilla bean or 1 tsp. vanilla paste
• 4 dates (you may also substitute honey, maple syrup or stevia)

Instructions

1. Soak almonds for at least 8 -12 hours in filtered water with ½ tsp sea salt.
2. Rinse almonds well and drain in colander.
3. Mix almonds with filtered water in blender. Blend 2-3 minutes until smooth and creamy.
4. Pour mixture directly in to a nut milk bag over a large bowl. Gently squeeze the excess liquid out. No rushing this step, it could take a few minutes to completely drain. Once drained set the nut milk bag aside. Rinse out the blender.
5. Pour all the milk back into the blender. Add the vanilla and dates. Blend for one minute.
6. Pour into glass jar or pitcher and store in fridge for up to 5 days.

Note: You will have an excess amount of almond pulp left over. It has many uses and does not need to be tossed into the trash. You can dehydrate the pulp and then whiz in the food processor to make homemade almond meal. We also like to freeze the raw pulp for later use. It can be added to oatmeal, muffins and cookies.

Tip: Always shake your milk before serving. It will naturally settle in the jar.