The Best Date Sweetened Homemade Almond Milk
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, The Best Date Sweetened Homemade Almond Milk might be a recipe you should try. This recipe serves 6. One serving contains 578 calories, 16g of protein, and 35g of fat. For $2.77 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up water, medjool dates, vanilla bean, and a few other things to make it today. A couple people made this recipe, and 79 would say it hit the spot. From preparation to the plate, this recipe takes roughly 10 minutes. It is brought to you by Fit Foodie Finds. With a spoonacular score of 93%, this dish is super. Similar recipes are Date-Sweetened Almond Milk, Homemade Sweetened Condensed Milk, and Homemade Sweetened Condensed Milk.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
1 lb. raw almonds (3 cups)
15 medjool dates, pitted
pinch of salt
1/2 vanilla bean, paste
6 cups of water (+ more for soaking)
Equipment:
bowl
blender
Cooking instruction summary:
Instructions First, place 3 cups of almonds in a large bowl. Then completely submerge them with water and let soak for 24 hours. After 24 hours, your almonds should be soft(er). Strain and rinse. Then, place in a high-speed blender. Add 6 cups of water, a pinch of salt, 15 medjool dates, and the paste from 1/2 a vanilla bean. Blend on high for 1 to 2 minutes, or until everything in the blender has been pulverized. Using a nut milk bag, strain the almond milk from the nut pulp, squeezing out as much milk as possible. Then, transfer into jars. Store in the fridge for up to 5 days.
Step by step:
1. First, place 3 cups of almonds in a large bowl. Then completely submerge them with water and let soak for 24 hours.
2. After 24 hours, your almonds should be soft(er). Strain and rinse. Then, place in a high-speed blender.
3. Add 6 cups of water, a pinch of salt, 15 medjool dates, and the paste from 1/2 a vanilla bean.
4. Blend on high for 1 to 2 minutes, or until everything in the blender has been pulverized.
5. Using a nut milk bag, strain the almond milk from the nut pulp, squeezing out as much milk as possible. Then, transfer into jars.
6. Store in the fridge for up to 5 days.
Nutrition Information:
covered percent of daily need
