3-4 cups of cold water (plus extra water for soaking)
4 pitted dates (if dates are very dry, you might have to soak in hot water for 10 minutes before using)
pinch salt
Not an ingredient but a nut milk bag will make this very easy – you can buy them at health food shops.
Instructions
Place almonds in a bowl or container, cover with water and soak for at least 8 hours.
When almonds are ready, rinse thoroughly and place into a blender. Add pitted dates, salt and water into blender. I use 4 cups of water just so I can make a bigger batch (2 days of smoothies for my husband and I) but if you want your milk even thicker, add 3-3.5 cups.
Blitz blender for about 30 seconds to 1 minute until nuts and dates are very finely chopped into little particles floating in the liquid.
Open your nut milk bag and place bag into a medium to large jug with bag opening at top. (If you don’t have a nut milk bag then you could use a fine sieve or a large piece of muslin but a bag is so much faster and easier).
Pour about half of the liquid mix into the bag. Lift bag and squeeze over the jug. Just keep squeezing until you get all of the milk out. It will only take a minute or two. You will be left with almond meal in the bag which you can either discard (it would probably be good on your garden) or you can dry it and use in baking. I haven’t tried this myself but apparently you can put in the oven on a very low heat for a few hours or use a food dehydrator.
Repeat process with the rest of the liquid.
Pour milk into a glass bottle and store in the fridge for 4-5 days.
Recipe by my vegan plate at https://www.myveganplate.com/almond-milk/