INGREDIENTS – this makes about 1 litre milk

1.5 cups almonds
4 cups water
2 pitted dates
1 tsp vanilla extract (OPTIONAL)


  1. Soak the almonds in water for 8 – 48 hours, changing the water twice a day;
  2. After the almonds have been soaked for the desired time, place all ingredients in the blender;
  3. Blend 2 – 3 minutes;
  4. Place through nut milk bag. Have a bowl to catch the milk while you squeeze the bag with one hand (like you are milking a cow);
  5. Place in a glass bottle and place in the fridge;
  6. Enjoy chilled;


  • All nut milks will last in the fridge for 4 days.
  • You can use other nuts as well ie brazil nuts (use 1 cup in recipe) or hazelnuts.
  • The vanilla extract is not essential – it’s for flavour.
  • Almond pulp can be stored in an airtight container in the fridge for up to 4 months or you can use the pulp in bread, cookies, (flourless) cakes, etc
  • I prefer to use biodynamic or organic nuts and dates and filtered water.
  • Personally, I only soak the nuts for 24 hours.