Ingredients:

  • 1 cup (145g) Organic Raw Almonds
  • 3 cups (710ml) Filtered Water
  • 1 pinch Fine Sea Salt
  • 1/2 tsp Pure Vanilla Bean Paste
  • 2 Medjool Dates, pitted

Instructions:

  1. Place raw almonds in a glass bowl and cover with 2 inches of filtered water. Soak at room temperature for 8-12 hours to neutralize phytic acid and hydrate the cellular structure.
  2. Drain and rinse the soaked almonds thoroughly until the water runs clear. Discard the soaking liquid.
  3. Combine the soaked almonds, 3 cups of fresh filtered water, sea salt, vanilla bean paste, and pitted dates in a high-speed blender.
  4. Start the blender on the lowest speed and gradually increase to the highest setting. Blend for 60–90 seconds until the mixture is opaque and frothy.
  5. Place a nut milk bag over a large glass bowl. Pour the blended liquid into the bag and squeeze firmly to extract all the milk, leaving only the dry almond pulp behind.
  6. Transfer the milk to an airtight glass carafe and refrigerate for up to 5 days.