Almond milk is a new love for me.  But not almond milk from the carton, I like the thick, almost milk shake-y stuff from Pressed Juicery.  Slightly sweet, super filling, and such a delicious treat.  If you want an almond milk to pour into your coffee, just add a little more water and strain fully.  Hope you enjoy this simple and wholesome drink!



Makes 3 cups of Milk

1 cup raw almonds, preferably organic

2 cups water, plus more for soaking

2 medjool dates, pitted and chopped

1 vanilla bean, split and scraped

1 pinch of sea salt


Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, vanilla seeds, dates, pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!