Making almond milk at home is incredibly easy. Easier than I thought, or I’d have done it a lot sooner! I make a batch now every week, and it tastes. so. good. Here is the recipe I use:
3 cups almonds
6-8 pitted dates (depends on how sweet you want it)
1 tsp vanilla
3/4 tsp salt
6 cups of purified water
Nutmilk bag (I use this one, pictured below)
Soak almonds in purified water overnight with about 2:1 ratio of water and almonds. Drain and rinse. I use a strainer. Dump all ingredients into a blender and blend for 60-90 seconds. Set the nut milk bag opened into a large container to later pour into a pitcher. You could strain directly into a pitcher, but the process is a bit messy, and a larger bowl gives you room to squeeze without too much of the almond milk splattering all over the sink, walls, etc. Pour contents into the nut milk bag to strain the pulp. Kneed and squish the nut milk bag until all the almond pulp is mostly dry. You can reuse the almond pulp for almond macaroons or some other fun recipe. Pour the almond milk into a pitcher and refrigerate. I use mine over the period of a week. You may need to give it an occasional stir, but it is generally very creamy and very yummy!
If you are using a smaller capacity blender, perform the above process three times with 1/3 of the ingredients. So take 1 cup of almonds and place into blender with 1/3 tsp vanilla, 1/4 tsp salt, 2-3 dates and 2 cups of purified water. Blend and then process through the nut milk bag. Pour almond milk into the waiting pitcher, and then repeat two more times. Voila!