Raw Vegan Almond Milk
This raw vegan almond milk is so simple and fast to make, and turns out rich and creamy. It's delicious with everything or in a glass on its own.
Makes 600 ml + 1 cup almond pulp (3 serves)
Calories 50kcal
Ingredients
- 1 cup almonds (160g)
Pre-soaking (optional)
- pinch salt + water to cover (optional)
Almond Milk
- 1 1/2 cups water (375ml)
- 2 med medjool dates , pitted
- 1/4 tsp vanilla bean powder (optional)
- 1/2 cup water (125ml)
- 2/3 cup ice (125g)
Method
Pre-soaking (optional)
- Add salt to almonds and cover with water.
- Soak 8-12 hours or overnight at room temperature.
- Drain almonds and rinse.
Almond Milk
- Add almonds to blender with 1 1/2 cups water, dates and vanilla bean powder.
- Blend until smooth.
- Add 1/2 cup of water and 2/3 cup ice and blend again.
- Strain through nut milk bag, squeezing pulp thoroughly to extract as much almond milk as possible.
- Store in the fridge for up to 4 days.
Preparation
- Before: Soak almonds 8-12 hours or overnight
- During: 15 min
- After: -
- Need: Blender, nut milk bag
Nutrition Information
Serving: 200ml; Calories: 50kcal; Carbohydrates: 3.5g; Protein: 1g; Fat: 3g; Saturated Fat: 0.2g; Polyunsaturated Fat: 0.8g; Monounsaturated Fat: 1.9g; Sodium: 180mg; Potassium: 50mg; Fiber: 1g; Sugar: 1.5g; Vitamin A: 500IU; Calcium: 200mg; Iron: 0.4mg