I can't believe this is the first time I've ever done this... mind blown, world changed. I've actually thought about making my own almond milk many times but the idea of using a sieve seemed too messy and, call me a wimp, but the cheesecloth was a little scary. I was at my local Whole Foods the other day though, and discovered the nut milk bag (go on, giggle). This reusable, fine-mesh bag made the whole process a lot less daunting so I gave it a whirl. Never. Going. Back. Try buying your almonds in bulk—Costco, Trader Joe's, Amazon—and making your own almond milk can be cheaper than the store bought stuff, it tastes better, and is free of all the preservatives and stabilizers, like carrageenan, which has been getting a bad rap as of late.
1 cup raw almonds (soaked in filtered water for at least 2 hours, preferably overnight, and rinsed.
3 cups filtered water
3 pitted medjool dates
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of sea salt
Place soaked and rinsed almonds—the longer you soak, the creamier your milk will be—into a blender along with filtered water, pitted dates and vanilla and blend on high for 1-2 minutes. Place the nut milk bag over a large bowl and slowly pour the almond mixture into the bag. Gently squeeze the bottom of the bag to release the milk and keep squeezing until the bag is dry—this might take 3 or 4 minutes. Rinse out your blender and pour the milk back in. Ad cinnamon and sea salt and blend on low for 20 seconds or so. Pour into a glass jar and store in the fridge for up to 5 days. Shake jar before using as the mixture will separate.
If you're not into vanilla or cinnamon feel free to omit for a more basic almond milk. And if you're looking for a creamier or less creamy version, try playing with the water to almond ratio. Enjoy!