Almond Milk

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  • Serves: 4
  • Complexity: easy
Almond Milk


  • 1 1/2 cup raw almonds (soaked 4 hours or more)
  • 2 1/2 cups filtered water
  • 3 pitted dates (soaked)
  • 1/2 tsp vanilla extract (optional)


  1. Add all ingredients and blend on high speed until very smooth. 

  2. Pour the almond mixture through a fine-mesh strainer to extract as much milk as possible. You can also use cheesecloth.

  3. Store the almond milk in a sealed container in the fridge. It will keep for five days. Shake well before using.

  4. Options:

    • Use 2 tsp raw honey or agave nectar instead of dates 
    • For Almond Cream: reduce water used to 2 cups.
    • For Sesame milk: replace the almonds with 1 ¼ cups soaked sesame seeds.


Adapted From

Recipe taken from RAW FOOD MADE EASY by Jennifer Cornbleet. This book is full of other great recipes too!
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