2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
6 cups water
3 fresh Medjool dates, pitted
2 teaspoons good quality pure vanilla extract
Pinch of sea salt
Drain and rinse the almonds, discarding the soaking water. Rinse.
In a high speed blender, combine the rinsed almonds, fresh water, dates, vanilla and a pinch of sea salt. Blend on high for 1-2 minutes.
Strain using a nut bag or clean tea towel, squeezing all the liquid into a large clean bowl. Transfer to a glass bottle and refrigerate.
Will keep, refrigerated, about a week. Shake to combine before using.
Recipe adapted from Minimalist Baker.
Recipe by Smart In The Kitchen at https://smartinthekitchen.com/2017/10/homemade-vanilla-almond-milk/