Makes: 4 cups


  • 1 cup of almonds, soaked overnight
  • 4 cups of water
  • 1/2 tsp of vanilla extract
  • 2 pitted Medjool dates or 1 1/2 tbsp of maple syrup (optional)
  • Nut milk bag or cheesecloth


  1. Rinse the almonds thoroughly and add all the ingredients to a blender. Blend on high for 1 minute until combined. 
  2. Balance a strainer on top of a mixing bowl and place a piece of cheesecloth on top. Alternatively, you can use a clean tea towel or J-cloth.
  3. Pour the blended mixture onto the cheesecloth and pick up the edges to close it tightly. Squeeze the pulp inside the cheesecloth until no more liquid comes out.
  4. Transfer the almond milk from the mixing bowl to an airtight glass bottle or jar.
  5. Store in the fridge and use within 4-5 days. The milk will split, so make sure you shake well before use.

Tip: you can use the pulp to bake muffins or cakes!